appetite magazine
Northumberland Pheasant with mushrooms
 
 
Author:
Ingredients
  • 6 pheasant breasts (skin on)
  • 4 tbsp unsalted butter
  • 1 large onion, sliced thinly from root to tip
  • 400g-800g mushrooms (porcini if you have them)
  • salt and black pepper
  • 120ml white wine
  • 1 whole head garlic, peeled and left whole
  • 1 litre chicken, turkey, pheasant or vegetable stock
  • 4 tbsp parsley, minced
  • a splash of lemon juice, white wine vinegar or verjus
Method
  1. Preheat oven to 200C/Gas 6.
  2. In a large casserole dish, heat butter over medium-high heat and brown the pheasant breasts in turn.
  3. Remove the meat, add the onion and mushrooms.
  4. Adding more butter if necessary, cook, stirring often, until the onions begin to brown.
  5. Season.
  6. Add the white wine to the pan and scrape and stir any bits from the pan to melt the cooking residues into the liquid.
  7. Let the wine cook down by half.
  8. Add the garlic and the pheasant, skin side up.
  9. Pour in enough stock to come up to the level of the pheasant skin without submerging it.
  10. Cover and cook in the oven for 45-60 mins until the meat is just tender.
  11. Uncover and cook for another 20-30 mins, until the skin crisps up.
  12. To finish, add the parsley, salt and black pepper then stir in lemon juice, white wine vinegar or verjus to taste.
Recipe by appetite magazine at https://www.appetitemag.co.uk/northumberland-pheasant-with-mushrooms/