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