- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 25 minutes plus marinating
- Effort: easy
For the mushrooms
- 2 handfuls large field mushrooms
- olive oil, to cover
- 2 shallots, finely chopped
- 1 cloves garlic, crushed
- 1 handfuls Japanese panko breadcrumbs, toasted
- small handful parsley, chopped
- small handful tarragon, chopped
For the pheasant
- 50 g butter
- 2 pheasant
- 1 white onion, cut into 1cm dice
- 2 sticks celery, cut into 1cm dice
- 1 head garlic, cut in half
- 50 g smoked bacon, diced
- 200 ml dry white wine
- 200 ml double cream
- 2 bay leaves
- 3 sprigs thyme
1. For the mushrooms: slice the mushrooms into thirds then cover in olive oil, salt and pepper in a bowl and leave to marinate for 1 hour.
2. For the pheasant: preheat the oven to 200C/180 fan/gas 6.
3. Heat the butter in a large ovenproof casserole dish. Season the birds, and brown on all sides in the butter. Remove from the pan and set aside.
4. Put the onion, celery, garlic and bacon into the casserole dish and fry gently for about 10 minutes, until the onion has softened and the bacon has released its fat.
5. Add the wine, cream and herbs and bring up to the boil. Return the pheasants to the casserole and cover with a lid.
6. Transfer to the oven and cook for 20-25 minutes, or until the meat has cooked through. Remove from the oven and leave to rest in the sauce for 10 minutes.
7. Return to the mushrooms: remove the mushrooms from the oil and shake off the excess. Heat a frying pan and add the mushrooms. Cook until starting to turn golden then toss in the herbs, garlic, shallots and breadcrumbs. Cook for a minute more ' the breadcrumbs should absorb all the oil from the mushrooms. Season with salt and pepper.
8. To serve, lift the pheasants out of the sauce and carve into joints, then return to the sauce and warm through if necessary. Serve hot with the mushrooms alongside.
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