Pheasant with mushrooms   Print 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 Preheat the oven to 200C/Gas 6. In a large casserole dish, heat … Continue reading Pheasant with mushrooms