2 pheasants (or one breast per person, if you prefer)*
110g (4oz) unsmoked bacon, cut into 3 or 4 pieces *
25g (1oz) rapeseed oil *
225g (8oz) shallots *
25g (1oz) flour
570ml (1 pint) good stock or chicken stock cube
2 tsps redcurrant jelly *
100ml (4fl oz) white wine *
8 whole field mushrooms *
Salt & pepper
Chopped parsley *
Melt butter or oil in a large pan and brown the pheasants all over. Remove from pan. Sauté the shallots and bacon and remove. Add enough flour to the pan to take up the remaining juices. Mix well.
Add the stock, season and bring to the boil to thicken.
Return the pheasant to the pan. Add the shallots and bacon and cover. Cook in the oven at 160C/375F/Gas 5 for approx.. 1 hour or until the juices run clear. Add the mushrooms about 10 minutes before the end of cooking.
Serve with fresh vegetables and crème fraiche mixed with horseradish.
* Available from your local producer at Hampshire Farmers’ Markets
(Recipe courtesy of game-to-eat)