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Ингредиенты
- 1 med Pheasant
- 3 x Portobello mushrooms, (3 to 4)
- 1 x Egg
- 1 x Thick slice bread, crust removed
- 1 Tbsp. Extra virgin olive oil
- Â Â Knob of butter
- 50 ml Red wine
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Plain flour
- 1 x 200 gram pack apricots, figs and prunes, roughly minced
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Red wine
- 1 Tbsp. Dark brown sugar
- 1/2 x Red onion, roughly minced
- 1 x Apple, peeled and cubed
- Â Â Salt & pepper
Инструкции
- Preheat the oven to 220c/425f/Gas 7.
- 1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant on the bone as it is more moist. She did however remove the back bone.)
- 2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz in a blender with the egg and bread. Push the stuffing under the skin. Heat the extra virgin olive oil and butter in a medium ovenproof frying pan.
- 3 Sear the pheasant in the pan for 2-3 min and transfer to the oven for a further 8-10 min.
- 4 Place the reserved pheasant legs in a small pan and cover with boiling water. Season, bring back to the boil and simmer for 10-15 min.
- 5 Strain and pour the stock back into the pan to make the gravy. Add in the red wine and balsamic vinegar.
- 6 Blend the flour with a little water to make a paste and stir into the gravy. Bring to the boil and simmer for a few min till the flour is cooked out and the gravy thickens slightly.
- 7 In the meantime, make the chutney. Heat the butter in a medium sauce pan.
- Add in the apricots, figs, prunes, red wine, balsamic vinegar, dark brown sugar and red onion.
- 8 Bring the chutney mix to the boil, and allow to simmer for 3-4 min.
- Add in the apple and seasoning and toss to mix. Cook for a further 2-3 min.
- 9 Place each piece of pheasant onto each serving plate. Spoon on the chutney and pour over a little gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 822g | |
| Recipe makes 2 servings | |
| Calories 1002 | |
| Calories from Fat 385 | 38% |
| Total Fat 42.88g | 54% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 293mg | 12% |
| Potassium 1958mg | 56% |
| Total Carbs 56.8g | 15% |
| Dietary Fiber 5.7g | 19% |
| Sugars 33.93g | 23% |
| Protein 88.47g | 142% |
