pheasant coq au vin
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
- 4 Wild and Game, or local, pheasant breasts
- 150 grams button mushrooms
- 1 tablespoon brandy
- 250 milliliters red wine
- 500 milliliters chicken stock
- 80 grams pancetta (diced; or bacon lardons)
- 300 grams shallots (peeled)
- 2 teaspoons garlic (minced)
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon corn flour
- or two of olive oil
- small knob of butter
- salt and pepper
- handful parsley (chopped)
Fry the shallots and bacon in the olive oil and butter until the onion is translucent.
Add the pheasant and cook until the meat has whitened on the outside.
Add the garlic and mushrooms and cook for 1 minute.
Add the brandy and cook for 1 minute.
Add the wine and bubble for another minute or two. Add the stock, tomato purée and herbs.
Cook for 30 minutes with the lid on then for a further 10 minutes with the lid off.
Taste and adjust seasoning.
Add water to the cornflour to make a smooth paste and stir into the pot to thicken.
Serve with potatoes and vegetables of your choice.