Pheasant In Red Wine
|Black pepper||To Taste|
|Onions||2 Medium, finely chopped|
|Vegetable oil||1 Tablespoon|
|Dry red wine||1 1⁄2 Pint (900 Milliliter)|
|Mushrooms||4 Ounce, thinly sliced (125 Gram)|
|Streaky bacon rashers||4 , derinded|
|Flour||1 Ounce (25 Gram)|
|Double cream||5 Fluid Ounce (150 Milliliter)|
Rub the insides of the pheasants with salt and pepper.
Put half the onions into the cavities in the birds.
Melt 75 g/30 z of the butter with the oil in a frying pan.
Add the pheasants and brown on all sides.
Transfer the pheasants to a flameproof casserole.
Add the remaining onions to the frying pan and fry until golden brown.
Stir in the wine and bring to the boil.
Add salt and pepper to taste with the bay leaf and mushrooms.
Simmer for 5 minutes.
Place the bacon rashers over the breasts of the pheasants.
Pour the wine mixture around the birds.
Cover the casserole and braise on top of the stove for 50 minutes to 1 hour or until the pheasants are tender.
Transfer the pheasants to a warmed serving dish.
Dsicard the bacon and keep the birds hot.
Bring the liquid in the casserole back to the boil and boil until it has reduced to half the original quantity.
Blend the remaining butter with the flour to make a smooth paste.
Add this, in small pieces, to the liquid in the casserole.
Simmer, stirring, until thickened and smooth.
Stir in the cream and heat through without boiling.
Pour this sauce into a sauceboat and serve with the pheasant.