Pheasant with Mushrooms and Onions
|Onions||2 Large, peeled, thinly sliced|
|Carrots||3 , peeled, thinly sliced|
|Red wine||1⁄2 Pint|
|Onions||8 Small, peeled|
|Whole mushrooms||8 , washed|
|For beurre manie|
|Watercress||2 Tablespoon (To Garnish:)|
|Freshly ground black pepper||To Taste|
Cut the pheasant into 4 serving portions with poultry shears or the butcher will do this for you.
Heat the oil and butter in a frying pan.
Add the onions and carrots and cook over a gentle heat for 5 minutes.
Add herbs, stir well and transfer to a casserole.
Saute the pheasant in the remaining fat on a fairly high heat, turning round to brown evenly.
Remove the bird to casserole.
Add water to the frying pan with half the wine and heat so that all sediment is removed from frying pan.
Heat brandy in a ladle, set alight and pour over the pheasant.
When the flames have died away, pour over the wine mixture from the frying pan and season.
Place in the oven uncovered for 1 hour, basting with juice from time to time.
Meanwhile melt the butter in the frying pan, add the small onions and cook for 5-7 minutes over a low heat, but do not allow to become too brown.
Add mushrooms and remaining wine, stir round in the pan and cover.
Allow to cook gently for 10 minutes until wine is reduced to a glaze.
Remove bay leaves.
Remove the pheasant to a serving dish and keep warm.
Reduce the liquid by half and thicken with the beurre manie.
Add the onions and mushrooms and cook gently for 2-3 minutes.
Taste and adjust the seasoning.
Finally stir in cream and pour over pheasant.
Garnish with watercress.
Cock birds are larger than hen birds and will serve 4.
Use 2 hen pheasants for 6 servings.