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Pheasant with Mushrooms and Onions Recipe
|Onions||2 Large, peeled, thinly sliced|
|Carrots||3 , peeled, thinly sliced|
|Red wine||1⁄2 Pint|
|Onions||8 Small, peeled|
|Whole mushrooms||8 , washed|
|For beurre manie|
|Watercress||2 Tablespoon (To Garnish:)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3145 Calories from Fat 1176
% Daily Value*
Total Fat 132 g202.4%
Saturated Fat 42.1 g210.4%
Trans Fat 0 g
Cholesterol 631.1 mg
Sodium 979.4 mg40.8%
Total Carbohydrates 228 g76%
Dietary Fiber 36.1 g144.6%
Sugars 90 g
Protein 211 g422.5%
Vitamin A 682.8% Vitamin C 323%
Calcium 69% Iron 95.3%
*Based on a 2000 Calorie diet
Heat the oil and butter in a frying pan.
Add the onions and carrots and cook over a gentle heat for 5 minutes.
Add herbs, stir well and transfer to a casserole.
Saute the pheasant in the remaining fat on a fairly high heat, turning round to brown evenly.
Remove the bird to casserole.
Add water to the frying pan with half the wine and heat so that all sediment is removed from frying pan.
Heat brandy in a ladle, set alight and pour over the pheasant.
When the flames have died away, pour over the wine mixture from the frying pan and season.
Place in the oven uncovered for 1 hour, basting with juice from time to time.
Meanwhile melt the butter in the frying pan, add the small onions and cook for 5-7 minutes over a low heat, but do not allow to become too brown.
Add mushrooms and remaining wine, stir round in the pan and cover.
Allow to cook gently for 10 minutes until wine is reduced to a glaze.
Remove bay leaves.
Remove the pheasant to a serving dish and keep warm.
Reduce the liquid by half and thicken with the beurre manie.
Add the onions and mushrooms and cook gently for 2-3 minutes.
Taste and adjust the seasoning.
Finally stir in cream and pour over pheasant.
Garnish with watercress.
Cock birds are larger than hen birds and will serve 4.
Use 2 hen pheasants for 6 servings.