Pheasant in Whisky and Cream Sauce
recipe
Pheasant in Whisky and Cream Sauce
No commentsIngredients
- 30g butter
- 2 shallots or 1 small onion, chopped
- 1 plump, preferably hen pheasant
- 75ml whiskey
- 250ml double cream
- 2 tsp wholegrain mustard
- salt and freshly ground black pepper
Serves:
2
Preparation:
10
Cook Time:
60
Total Time:
70min
Directions
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- Melt the butter in a heavy, oven-proof casserole and fry the shallot or onion until soft and lightly coloured. Add the pheasant and brown on all sides, starting with the breasts, then turn breast-side up.
- Pour over the whiskey and when hot carefully light it preferably with a long, fireplace match. Stand back, as the flames can come up quite high. When the flames have died down, season with salt and pepper.
- Cover with a tight-fitting lid and cook over a very low heat for 60 minutes, checking the liquid level and adding a little water if necessary. Alternatively, cook in a preheated oven at 190C/375F/gas mark 5 for 60 minutes or until tender.
- Remove the pheasant from the casserole and set aside in a warm place. Turn up the heat and boil the sauce, stirring, until reduced. Slowly add the cream and simmer another few minutes.
- While the sauce is simmering, joint the pheasant by removing the leg and thigh portions and the breasts.
- Just before serving, add the mustard to the sauce, making sure to not let it boil again, and serve with the pheasant pieces.
- Serve with wild rice (or mixed wild and brown rice) and sauted leeks.
Source: Terry Farris
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