Pheasant cooked in a rich sauce

With this recipe, a pheasant is partially braised in a rich sauce, the sauce is concentrated and then the pheasant is finished off in the concentrated sauce.  It is reminiscent of “Salmis” of pheasant but is slightly easier to prepare.  It is absolutely delicious.

Preparation Time: 20 Mins

Cooking Time: 40 Mins

Total Time: 1 Hr

Ingredients

For 2 servings…

2 tbs               Olive oil    

1                    Pheasants  - legs cut off         

                     Pepper      

                     Salt          

1                    Onion  - chopped finely          

1                    Carrot  - chopped finely          

2 sticks            Celery  - chopped finely         

1 clove            Garlic  - bruised but kept whole

5 gms             Cèpes  - dried         

1 sprig            Thyme      

1 tbs               Tomato purée         

50 ml              Madeira    

500 ml             Water       

10 gms            Butter       

1 squeeze         Lime juice  

To serve

1 tbs               Chives  - chopped    

Method

In a heavy casserole large enough to just hold the pheasant, heat half the oil over a medium-high heat.  Season the pheasant pieces and brown them in the casserole until they are golden brown - for five to seven minutes.  When they are browned take them out of the casserole and put them on a plate.

Add half the diced vegetables to the casserole.  Stir them – scraping up any brown bits from the pan.Bruise the garlic and add it to the pan along with the dried cèpes and the thyme.  Stir in the tomato purée cook until everything is starting to brown – about five minutes.

Deglaze the pan with the Madeira, using a wooden spoon to lift any brown bits from the bottom of the pan.

When the Madeira has evaporated pour in the water and deglaze againPut the pheasant pieces back into the pan and set the heat to low.  Put on the lid and cook for 10 minutes, then turn off the heat, leaving the lid on, and allow it to cool for five minutes.

Meanwhile, in a large frying pan, put the remaining diced vegetables with the remaining oil.  Fry gently with a pinch of salt.  Cook until they are soft but not coloured – about seven minutes.

When the pheasant has cooled, transfer the pieces to a plate and strain the juices into a bowl.  When the frying vegetables are soft, add the pheasant braising juices and turn the heat up high to reduce the liquor to about two thirds.  About 150ml should remain.  This will take about 10 minutes.

Cut the pheasant breasts from the carcass.

Taste the sauce and add salt, if needed.  Stir in the butter to give a gloss to the sauce and add a squeeze of lime juice.  Finally, add the pheasant pieces to warm through.

Serve a piece of breast and a leg covered with the sauce and a sprinkling of chives for each diner

Variations

The Madeira can be replaced with sherry, port or brandy.

If lime is not available, use lemon.

Wine recommendations

A Bordeaux-style red.

Conventional

     Saint Émillion

Interesting

     Bourgueil

     Chinon

     Irouleguy

     Saumur-Champigny

Special

     Pomerol