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Serves 4
1 cock pheasant
1 onion
Large handful of chopped marjoram or 12 finely chopped sage leaves
Port
4 medium sized mushrooms
1 oz (25g) butter
1 tablespoon flour
100 ml (4 fluid oz) chicken stock
4 rashers back bacon
3 egg yolks
Method
Remove the legs and breasts from the pheasant carcase and put the breasts to one side. Strip the meat from the legs, strip off any meat that remains on the carcase and chop it all into small pieces. Mix the meat with the marjoram or sage and well chopped onion. Place the mixture in a small casserole dish, season and cover with port. Cook gently until a sharp fork will slide easily into the meat (20–30 minutes). Strain the liquid from the casserole into a small saucepan and retain.
Slice the mushrooms and cook them in the butter. Stir in flour to absorb the butter and juices and add the stock to make a fairly thick sauce. Combine the sauce with the cooked leg meat and keep hot.
Divide both of the two raw pheasant breasts into two, wrap the four pieces of meat in the bacon and place them in a small greased roasting tin. Roast them for about 15 minutes .
To make the coating sauce, beat the egg yolks into the liquid retained in the saucepan and heat gently, stirring all the time until thickened.
Spoon the leg meat mixture onto a serving dish, place the breasts on top and cover with the coating sauce.
1 cock pheasant
1 onion
Large handful of chopped marjoram or 12 finely chopped sage leaves
Port
4 medium sized mushrooms
1 oz (25g) butter
1 tablespoon flour
100 ml (4 fluid oz) chicken stock
4 rashers back bacon
3 egg yolks
Method
Remove the legs and breasts from the pheasant carcase and put the breasts to one side. Strip the meat from the legs, strip off any meat that remains on the carcase and chop it all into small pieces. Mix the meat with the marjoram or sage and well chopped onion. Place the mixture in a small casserole dish, season and cover with port. Cook gently until a sharp fork will slide easily into the meat (20–30 minutes). Strain the liquid from the casserole into a small saucepan and retain.
Slice the mushrooms and cook them in the butter. Stir in flour to absorb the butter and juices and add the stock to make a fairly thick sauce. Combine the sauce with the cooked leg meat and keep hot.
Divide both of the two raw pheasant breasts into two, wrap the four pieces of meat in the bacon and place them in a small greased roasting tin. Roast them for about 15 minutes .
To make the coating sauce, beat the egg yolks into the liquid retained in the saucepan and heat gently, stirring all the time until thickened.
Spoon the leg meat mixture onto a serving dish, place the breasts on top and cover with the coating sauce.
