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1 |
Place
the pheasant in a bowl and pour over the port.
Cover and marinate for 3—4 hours or overnight.
Turn the portions occasionally. |
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2 |
Drain
the meat thoroughly, reserving the marinade.
Pat the portions dry on kitchen paper.
Season lightly with salt and pepper.
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3 |
Melt
three-quarters of the butter in a frying pan.
Cook the pheasant portions on all sides for about 5
minutes, until deep golden.
Drain well, transfer to a plate. |
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4 |
Cook the
mushrooms in the fat remaining in the pan for 3
minutes.
Return the pheasant to the pan.
Pour in the reserved marinade with scant 1 cup water.
Bring to the boil, reduce the heat.
Cover and then simmer gently for about 45 minutes,
until the pheasant is tender. |
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5 |
Using a
slotted spoon, carefully remove the pheasant portions
and mushrooms from the frying pan and keep warm.
Bring the cooking juices to the boil and boil
vigorously for 3—5 minutes, until they are reduced and
slightly thickened.
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6 |
Strain
the juices through a fine sieve and return them to the
pan.
Whisk in the remaining butter over a gentle heat until
it has melted.
Season to taste and then pour the juices over the
pheasant and mushrooms.
Serve with mashed root vegetables and shredded cabbage
or leeks |
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