Pot-roast pheasant with fino & porcini

Name: Pot-roast pheasant with fino & porcini
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: Mediterranean, European
Ingredients: 15g dried porcini; 2 x 800g pheasants , trussed; 8 slices prosciutto; 2 tbsp rapeseed oil or olive oil; 2 bay leaves; 30g unsalted butter; 6 juniper berries , crushed; 2 thyme sprigs , leaves picked; 10 small round shallots , peeled and trimmed; 1 tbsp plain flour; 200ml fino sherry; 500ml chicken stock; 300g seedless red grapes; 150ml double cream

Instructions

Prep:1hCook:1h 30min

This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness

Updated at: Thu, 21 Nov 2024 08:50:56 GMT