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Pheasant With Port

Elitists.Kitchen's picture
Ingredients
For marinade
  Red wine 1⁄2 Pint (300 Milliliter)
  Olive oil 1 Tablespoon
  Mustard 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Grated orange rind 1 Teaspoon
For poultry
  Young pheasants 3 , well wiped and skinned
  Vegetable oil 2 Tablespoon
  Chicken stock 12 Pint (300 Milliliter)
  Port 8 Tablespoon
  Oranges 2 (Use Finely Grated Rind And Juice)
  Sultanas 2 Ounce (50 Gram)
  Salt To Taste
  Black pepper To Taste
  Cornflour 2 Tablespoon
Directions

GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4.

MAKING
2) In a bowl, mix all the marinade ingredients.
3) Soak the pheasants in the marinade overnight. Turn them over a few times.
4) Pour away the marinade, dry the pheasants.
5) Heat a pan with oil and brown the pheasants in oil.
6) Take a casserole dish and put in the browned pheasants. Put in the remaining ingredients except the cornflour.
7) Roast for 1 hour basting regularly.
8) Deglaze the sauces from the dish, add cornflour to thicken.

SERVING
9) Cut and serve the pheasant in portions along with sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
80 Minutes
Ready In: 
110 Minutes
Servings: 
6

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