This seasonal recipe
is perfect for the festive season. Alternatively, the
sauce goes equally well with chicken or beef and makes great party dish.
Braised Pheasant with
Madeira & Mushrooms by Wendy Gudgeon
Ingredients: (4 -6 portions) •
• 2 bay leaves • • • •
Method: • • • •
16 shallots, peeled 2 tblspns olive oil
• 350 gr. (12 oz) smoked back bacon •
2 cloves garlic, crushed 5 sprigs fresh thyme
1 brace pheasants (or 1 free range chicken) 300 ml (10 fl oz) chicken stock
• 225 gr. (8 oz) open cap mushrooms •
• 30 gr. (1 – 2 oz) dried wild mushrooms •
• 50 gr. (2 oz.) butter •
Soak the dried mushrooms in 200 ml. (7 fl . oz) hot water for 15 mins.
Joint the pheasants (4 per bird) and fry in olive oil until golden brown. Place in a casserole. Fry the shallots and chopped bacon stirring until golden brown. Add to the casserole.
Pour in the stock, wine, Madeira, thyme, bay leaves, garlic and roughly chopped wild mushrooms with their stock.
• Cover with a lid and cook in the oven Gas 5 (375F/190C) for 45 mins. • Add the sliced fresh mushrooms and cook for a further 30 mins or until the pheasant is tender when tested with a skewer.
•
Remove the pheasant, bacon and vegetables from the stock and keep warm in a serving dish.
• Combine the butter and fl our to make a paste. •
•
Boil the liquid until it has reduced by one-third. Add the paste and bring back to the boil, using a wire whisk.
• As soon as the sauce has thickened, adjust the seasoning and pour over the pheasant and vegetables.
Serve immediately with potatoes or rice and fresh seasonal vegetables.
Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk
22 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
275 ml. (10 fl . oz) white wine 275 ml. (10 fl . oz) Madeira Salt and milled black pepper
• 50 gr. (2 oz.) plain fl our
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