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Serves 4
Ingredients
◾4 pheasant breasts
◾4 pheasant legs
◾4tbs flour
◾1 tsp salt
◾50g butter
◾Splash of sunflower oil
For the sauce
◾1 medium banana shallot, finely diced
◾2 cloves garlic
◾40 g butter
◾25g tbls flour
◾1 teaspoon of fresh thyme leaves
◾8 good juniper berries, bashed
◾½ tsp sugar
◾4 tablespoons of white wine vinegar
◾200ml white burgundy
◾300ml strong chicken or ham stock
◾100ml pouring double cream
Method
Put the shallots, garlic, sugar, white wine, vinegar, juniper and thyme into a small pan and simmer rapidly until you are left with about 2 tablespoons of reduced liquid then turn off the heat.
Melt the butter in another pan over a medium heat and then scatter in the flour and whisk it in for around 30 seconds to cook out the taste.
Pour in the wine reduction, through a seive then rescue the berries and drop them in the sauce. The mixture will clag up at first but loosen as you start adding the stock.
Slowly add ladles of stock every now and then, whisking all the time. Once the stock has been added let the sauce bubble gently for ten minutes in order to reach the right consistency.
Pour in the cream and bring the sauce to the faintest simmer (do not allow it to boil) then turn off the heat.
Check the seasoning.
Re heat the sauce when necessary
Preheat the oven to 190ºc fan
Melt the butter and oil in a large frying pan
Gently coat the skin side of the pheasant breasts and legs in the flour seasoned with a good amount of salt
Put all the meat, skin side down, where it should sizzle immediately on entering the pan
Colour the skin well but do not burn the butter
Turn all the joints over and place the pan in the oven for 10 minutes
Warm the sauce
Serve each person ½ a pheasant with the sauce. Small skinned and boiled potatoes mixed with a little butter and parsley is a delight full accompaniment
Ingredients
◾4 pheasant breasts
◾4 pheasant legs
◾4tbs flour
◾1 tsp salt
◾50g butter
◾Splash of sunflower oil
For the sauce
◾1 medium banana shallot, finely diced
◾2 cloves garlic
◾40 g butter
◾25g tbls flour
◾1 teaspoon of fresh thyme leaves
◾8 good juniper berries, bashed
◾½ tsp sugar
◾4 tablespoons of white wine vinegar
◾200ml white burgundy
◾300ml strong chicken or ham stock
◾100ml pouring double cream
Method
Put the shallots, garlic, sugar, white wine, vinegar, juniper and thyme into a small pan and simmer rapidly until you are left with about 2 tablespoons of reduced liquid then turn off the heat.
Melt the butter in another pan over a medium heat and then scatter in the flour and whisk it in for around 30 seconds to cook out the taste.
Pour in the wine reduction, through a seive then rescue the berries and drop them in the sauce. The mixture will clag up at first but loosen as you start adding the stock.
Slowly add ladles of stock every now and then, whisking all the time. Once the stock has been added let the sauce bubble gently for ten minutes in order to reach the right consistency.
Pour in the cream and bring the sauce to the faintest simmer (do not allow it to boil) then turn off the heat.
Check the seasoning.
Re heat the sauce when necessary
Preheat the oven to 190ºc fan
Melt the butter and oil in a large frying pan
Gently coat the skin side of the pheasant breasts and legs in the flour seasoned with a good amount of salt
Put all the meat, skin side down, where it should sizzle immediately on entering the pan
Colour the skin well but do not burn the butter
Turn all the joints over and place the pan in the oven for 10 minutes
Warm the sauce
Serve each person ½ a pheasant with the sauce. Small skinned and boiled potatoes mixed with a little butter and parsley is a delight full accompaniment
