Pheasant au Vin
This is a nice take on the classic Coq au Vin it works really well and gives you an excuse to have a nice glass of fine red wine!
- 2 Jointed pheasants legs/thighs and breasts
- 3 tbsp Seasoned plain flour (salt and pepper)
- 30g Butter
- 2 tbsp Olive oil
- 200g Bacon lardons
- 3 Garlic cloves, peeled and chopped
- 400g shallots, peeled
- 1 Bottle red wine
- 500g Mushrooms
- Sprig of thyme, 2 bay leaves,
- Coat each pheasant joint with seasoned flour. Heat half the butter and the olive oil in a large deep flameproof casserole and fry the joints over a high heat for 6-7 mins until browned all over. Remove and set aside.
- Add the bacon lardon's, garlic and shallots to the casserole and fry for 3-4 mins. Return the pheasant to the casserole. Pour in the brandy and cook for 1 minute then add the red wine and herbs, bring to the boil. Season lightly with salt and freshly ground black pepper and cover and simmer very gently for 50 mins.
- Heat the remaining butter in a small frying pan and fry the mushrooms until golden. Stir into the casserole and cover and simmer for a further 15-20 mins until the pheasant is tender.
- Remove the pheasant joints from the casserole and cover to rest . Turn the heat up and boil the sauce for 4-5 mins until slightly thickened and glossy. Return the joints to the sauce. Serve garnished with chopped parsley.