- Serves: 2-4
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 medium pheasant, jointed
- flour, for dredging
- olive oil, for frying
- 75-100 ml approx sherry vinegar
- 1 banana shallot, finely sliced
- 2 cloves garlic, chopped
- 3 bay leaves
- 4 sprigs thyme
- 3 fresh cep mushrooms, cleaned, stalks peeled, cut into chunks
- 5 tomatoes, cut into chunks
- 2 sprigs tarragon
- 90 ml white wine
- 250 ml chicken stock
- 5 razor clams, in their shells
1. Season the pheasant pieces with salt and freshly ground black pepper and dredge lightly with flour. Heat a little olive oil in a frying pan and cook the pheasant pieces for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. Drain off any excess oil from the pan.
2. Return the pan to the heat and add the pheasant and a good glug of sherry vinegar to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add another glug of sherry vinegar and simmer until most of the liquid has evaporated and the pheasant has taken on a glazed effect. Remove the pan from the heat.
3. Meanwhile, heat another drizzle of olive oil in a large, heavy-based frying pan and cook the shallots and garlic for 2-3 minutes, or until softened. Add one of the bay leaves and a sprig of thyme to the pan, followed by the mushrooms. Continue cooking for 3-5 minutes.
4. Transfer the glazed pheasant to the pan of mushrooms. Add the tomatoes, remaining herbs, wine, and enough chicken stock to cover the pheasant. Bring to a simmer and cook for 15-20 minutes, or until the pheasant is cooked through. Add the razor clams only during the last 4 minutes of cooking.
5. To serve, spoon the pheasant and razor clams into serving bowls then pour over some of the tomato and mushroom sauce.
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