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Serves 4 ish persons.
Ingredients.
2-3 Whole Pheasant breasts
250ml apple cider (a good scrumpy works best)
200ml pheasant or chicken stock (one full stock cube if chicken)
6 Shallots, peeled and quatered
1 leek, sliced into rounds
100g Asparagus, chopped into large pieces, hard bottoms removed
A decent bunch of fresh tarragon
200ml Single Cream
Salt and Pepper to taste.
Method.
•Grab a decent sized saucepan, one that will fit all your ingredients, and liquids, with room to spare.
•Chuck in your leek, asparagus, shallots and Pheasant, along with a few stalks of tarragon.
•Season well with salt & pepper, and add cider and stock. Make sure liquid covers ingredients, add more stock if needed.
•Bring to the boil on the hob, and then reduce to a simmer until pheasant falls apart.
•Remove the pheasant to a chopping board and roughly pull using 2 forks and return meat to the pan. Pull as much or little as wanted.
•Continue cooking on a low heat for a further half hour, have a taste during this time, add more seasoning or tarragon to taste
•Add the cream 10 mins before serving. If a thicker sauce is wanted mix a few spoons of cornflour with cold water, add and continue to simmer. Thin by adding more liquid, either stock or cider.
Serve with Pasta, New Potatoes or Rice.
Ingredients.
2-3 Whole Pheasant breasts
250ml apple cider (a good scrumpy works best)
200ml pheasant or chicken stock (one full stock cube if chicken)
6 Shallots, peeled and quatered
1 leek, sliced into rounds
100g Asparagus, chopped into large pieces, hard bottoms removed
A decent bunch of fresh tarragon
200ml Single Cream
Salt and Pepper to taste.
Method.
•Grab a decent sized saucepan, one that will fit all your ingredients, and liquids, with room to spare.
•Chuck in your leek, asparagus, shallots and Pheasant, along with a few stalks of tarragon.
•Season well with salt & pepper, and add cider and stock. Make sure liquid covers ingredients, add more stock if needed.
•Bring to the boil on the hob, and then reduce to a simmer until pheasant falls apart.
•Remove the pheasant to a chopping board and roughly pull using 2 forks and return meat to the pan. Pull as much or little as wanted.
•Continue cooking on a low heat for a further half hour, have a taste during this time, add more seasoning or tarragon to taste
•Add the cream 10 mins before serving. If a thicker sauce is wanted mix a few spoons of cornflour with cold water, add and continue to simmer. Thin by adding more liquid, either stock or cider.
Serve with Pasta, New Potatoes or Rice.
