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Pheasant coq-au-vin

Pheasant coq-au-vin

Like coq-au-vin? Then you'll love this recipe! A good rule of thumb with pheasant is that it works in most dishes where you would normally use chicken - and this one is no exception.
SERVES: 2
PREP TIME: -
COOK TIME: -
DIFFICULTY: -
RECIPE DETAILS

Method

Remove the legs and the thighs from the pheasant and separate them. Then cut away the back bone with scissors and leave the breasts on the bone but cut evenly lengthways through the middle of the bone to separate them and make two breasts.

Put the pheasant meat in a large bowl, cover with the wine, 2 tablespoons of oil and the juniper berries. Cover with cling film and marinate in the fridge for six hours.

Drain through a colander, into a saucepan.

Boil the wine on medium heat for 2 minutes.

Seal the pheasant meat in a very hot frying pan with the rest of the oil and reserve.

Colour the lardons in the same pan and reserve.

In a cocotte, put the pheasant legs and thighs, backbone of the pheasants and wine marinade.  Bring to the boil; skim if necessary; add the bouquet garni, garlic, carrots and onions. Cover with a lid, reduce the heat and simmer gently for 45 minutes. Add the pheasant breasts, lardons and mushrooms and simmer for another 10 minutes.

Strain the juices into a saucepan, discard the bouquet garni and backbone and cover the meat and vegetables with a damp cloth and keep warm.

Add the cold roux to the cooking juices, put over heat and whisk constantly until the sauce is thick enough to coat the back of a spoon (4-5 minutes).

Add the pheasant and vegetables back into the sauce and simmer for 3-4 minutes until hot through.

Serve in a deep bowl or plated, scattered with the parsley and boiled potatoes.

Ingredients

2 Gribble's pheasants (shot wild on the Kitley Estate in Yealmpton) 1 litre red wine, a full bodied wine 150g carrots, peeled cut into chunks 200g button onions, peeled 250g button mushrooms, stalks removed, wiped 150g Gribble's best bacon lardons 6 Tablespoons cooking oil 1 bouquet garni 6 crushed juniper berries 50g butter and 50g flour cooked into a white roux 200mls chicken stock 2 Tablespoons of flat parsley sprigs
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