pheasant coq au vin
Description
Chef’s note:
Pheasant is free-range and high in protein, nutritious and delicious. You can cook many recipes with pheasant, from chilli and curries to ramen soup and pâté. Never roast a pheasant after Christmas as it will be tough – it’s better to casserole it after this time.
Visit www.wildandgame.co.uk
Ingredients
Instructions
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Fry the shallots and bacon in the olive oil and butter until the onion is translucent.
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Add the pheasant and cook until the meat has whitened on the outside.
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Add the garlic and mushrooms and cook for 1 minute.
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Add the brandy and cook for 1 minute.
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Add the wine and bubble for another minute or two. Add the stock, tomato purée and herbs.
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Cook for 30 minutes with the lid on then for a further 10 minutes with the lid off.
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Taste and adjust seasoning.
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Add water to the cornflour to make a smooth paste and stir into the pot to thicken.
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Serve with potatoes and vegetables of your choice.
