Pheasant In Red Wine
|Pheasant||1 Small, trussed|
|Freshly ground black pepper||To Taste|
|Onion||1 Small, finely chopped|
|Butter||2 1⁄2 Tablespoon|
|Olive oil||1 Tablespoon|
|Burgundy||10 Fluid Ounce|
|Chicken stock||1⁄2 Cup (8 tbs)|
Heat the oven to 275 Â°F (Gas Mark 1, 140Â°C).
Season the bird inside and out with salt and pepper.
Stuff the body cavity with the liver and onion.
Heat together 1 tablespoon each of butter and oil.
Brown the pheasant all over thoroughly then transfer to an oven proof casserole.
Cover and keep warm.
Add the wine to the frying pan.
Bring it to the boil, stirring and scraping with a wooden spoon.
Boil until the wine is reduced by half.
Remove from the heat.
Mix the flour together with half a tablespoon of butter.
Add this to the reduced wine in small pieces, stirring until dissolved.
Return the pan to the heat and bring to the boil.
Simmer, stirring all the time, for 2-3 minutes until the sauce has thickened.
Pour over the pheasant, cover and set aside.
Simmer the shallots for 10 minutes in salted water.
Drain thoroughly, then add 1 tablespoon of butter to the pan and melt, before adding the sugar.
Saute the shallots until glazed dark brown.
Turn the contents of the pan into the pheasant casserole, and add the button mushrooms.
Place the casserole over heat, bring to simmering point, cover with a well fitting lid and transfer to the oven.
Bake the pheasant for 40-50 minutes or until tender, basting occasionally.
Add a little stock if the sauce evaporates too quickly.