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Рецепт Pheasant And Chestnut Crumble

by Global Cookbook

Ингредиенты

3 x ovenready pheasants (2 large: approx 906g, or possibly 3 mediumsized 700g800g) 300 ml chicken or possibly pheasant stock 300 ml dry cider 2 x bay leaves 5 x fresh thyme sprigs 50 gm butter 250 gm streaky bacon minced 1 lrg onion peeled minced 4 stk celery minced

250 gm whole button or possibly chestnut mushrooms 50 gm plain flour 200 gm whole cooked chestnuts     Crumble 50 gm porridge oats 150 gm plain flour 1 Tbsp. fresh thyme leaves 50 gm minced nuts (hazelnuts brazils almonds) 125 gm butter diced

Инструкции

1. Place the pheasants in a large pan with the stock cider bay leaves and thyme.
2. Bring slowly to the boil. then cover and simmer for 45 to 60 min (depending on size) till just cooked.
3. Remove from the heat leave to cold in the pan then strain reserving the stock.
4. Remove the meat from the pheasants and cut into large chunks.
5. Heat the butter in a pan add in the bacon onion celery and mushrooms and fty for about 10 min then add in the flour.
6. Stirring constantly cook for 1minute then add in the chestnuts and reserved stock.
7. Cook over a medium heat for 3 to 4 min till thick stirring constandy.
8. Season to taste with salt and pepper then add in the meat.
9. Tip into a luge gratin dish and cold.
10. For the crumble place the oats flour thyme and nuts in a bowl rub in the butter and sprinkle over the cooled pheasant mix pressing down gently.
11. Cover with doubled cling wrap and freeze.
12. Defrost either in the refrigerator for 24 hrs or possibly at mom temperature for 8 hrs then bake at 180C/350F/Gas Mark 4 for about 1 hour (covering loosely with foil towards the end) till golden and bubbling.
13. I recommend Merchant Gourmet vacuum packed whole chestnuts available from most of the main supermarkets.
14. Serves 8

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