Pheasant With Port Recipe
Ingredients
| Red wine | 1/2 Pint (FOR MARINADE) | |
| Port | 2 Tablespoon (FOR MARINADE) | |
| Olive oil | 1 Tablespoon (FOR MARINADE) | |
| Mustard | 1 Teaspoon (FOR MARINADE) | |
| Coriander seeds | 1 Teaspoon (FOR MARINADE) | |
| Orange rind | 1 Teaspoon, grated (FOR MARINADE) | |
| Black pepper | 1 (FOR MARINADE) | |
| Young Pheasants – 2 OR 3, well wiped and skinned | ||
| Vegetable oil | 2 Tablespoon (FOR POULTRY) | |
| Chicken stock | 12 Pint (FOR POULTRY) | |
| Port | 8 Tablespoon (FOR POULTRY) | |
| Finely grated rind and juice of 2 oranges | ||
| Sultanas | 2 Ounce (FOR POULTRY) | |
| Salt | To Taste (FOR POULTRY) | |
| Black pepper | 1 (FOR POULTRY) | |
| Cornflour | 2 Tablespoon (FOR POULTRY) | |
Directions
GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4.
MAKING
2) In a bowl, mix all the marinade ingredients.
3) Soak the pheasants in the marinade overnight. Turn them over a few times.
4) Pour away the marinade, dry the pheasants.
5) Heat a pan with oil and brown the pheasants in oil.
6) Take a casserole dish and put in the browned pheasants. Put in the remaining ingredients except the cornflour.
7) Roast for 1 hour basting regularly.
8) Deglaze the sauces from the dish, add cornflour to thicken.
SERVING
9) Cut and serve the pheasant in portions along with sauce.
1) Pre-heat the oven to 350°F/180°C/Gas 4.
MAKING
2) In a bowl, mix all the marinade ingredients.
3) Soak the pheasants in the marinade overnight. Turn them over a few times.
4) Pour away the marinade, dry the pheasants.
5) Heat a pan with oil and brown the pheasants in oil.
6) Take a casserole dish and put in the browned pheasants. Put in the remaining ingredients except the cornflour.
7) Roast for 1 hour basting regularly.
8) Deglaze the sauces from the dish, add cornflour to thicken.
SERVING
9) Cut and serve the pheasant in portions along with sauce.
Chef
