Pheasant Cooked with Port & Red Wine
Serving Size : 2 Preparation Time :0:15
Categories : Main Meal Cuisine: "British Style"
2 pheasant breasts, on bone -- skinned
2 tablespoons shallot -- finely chopped
1/4 cup port
3/4 cup red wine
1 tablespoon red currant jelly
bouquet garni of 6 juniper berries, bay leaf & whole blade of mace
butter and oil for frying
20 grams butter -- softened
20 grams flour -- blended into butter
Heat a little butter and olive oil in a pan just large enough to hold the pheasant, fry the shallots for a few minutes until soft but not coloured.
Add the pheasant breasts turning frequently to brown on all sides.
Add the port, wine, stock, red currant jelly and bouquet garni, reduce the heat and simmer for about 20 minutes until the pheasant cooked through.
Remove the pheasant, wrap in foil and keep warm while finishing the sauce.
Reduce the cooking liquid by about half, skimming off any surface fat. Remove bouquet garni and stir in the softened butter and flour, bring to boil and allow to simmer for a few minutes.
Pour any accumulated juices from the pheasants into the sauce.
Put pheasants into serving dish and cover with sauce.
Start to Finish Time: "0:45"
Source: sylv@nicebites.com
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