Braised Pheasant with red wine

Name: Braised Pheasant with red wine
Yield: 2 portions
Ingredients: 1 pheasant; 200 ml red wine; 200 ml beef stock; 250 g onion, sliced; 10 g dried wild mushrooms; 2 bay leaves; salt and black pepper, to taste; 2 tsp cornflour diluted with cold water

Braised Pheasant with red wine made with pheasant, red wine, beef stock and onion. The recipe serves 2; change the portions and units below and the amounts update.

Serves 2

Method

Preheat oven to 180ºC 350ºF Gas 4.
Bring wine to boil in a small sauce pan and reduce by half, add beef stock.
Brown onions in a frying pan and place in a casserole dish or braising pan.
Add soaked, washed and finely sliced mushrooms.
Place prepared and skinned pheasant breast down on top, season.
Pour over hot wine and stock mixture add bayleaves.
Cook for 30 minutes then turn pheasant over & cook for further 30 minutes.
Remove from dish.
Pour unstrained cooking liquor into a pan and whisk in diluted cornflour to thicken slightly, bring to boil & season.
Remove breasts and legs from bird and cut in half and plate.
Serve coated with sauce.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Marinating the pheasant in the red wine for a day can help tenderise legs.

Shopping list for 2 portions

Meat & poultry

1 pheasant

Fruit & veg

250 g onion
10 g dried wild mushrooms

Tins, jars & stock

200 ml beef stock

Baking

5 g cornflour diluted with cold water

Wine & drinks

200 ml red wine

Fresh herbs

2 bay leaves

Store cupboard (check you have)

salt and black pepper (to taste)

Converted from the Cookeryonline Excel workbook “Braised Pheasant” and the original recipe card.