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Pheasant with pancetta and mushrooms

An autumnal one pot dish placing the rich game bird as the centrepiece

 

Ingredients (Serves 4)

Prep: 30 minutes; Cook: 2 hours

 

2 pheasant

400g shallots

100g chestnut mushrooms

6 cloves garlic

150g pancetta slices

2 large sprigs thyme

300ml red wine

150ml meat stock

Seasoning

Oil for frying

A couple of knobs of butter

 

Method

  • Preheat the oven to 160degC/gas mark 3
  • Top, tail and peel the shallots and garlic cloves but keep them whole. Soften them over a low heat in the butter and a dash of oil until slightly caramelised
  • Remove from the pan and add the mushrooms, cooking on both sides. Remove them and add to the shallots and garlic
  • Cut the pancetta into 6cm (2.5in) pieces and cook. Remove from the pan and add to the shallots and mushrooms
  • Sear the pheasants on all sides and set aside. Use the wine to deglaze the pan. Lay the pheasants side by side in the wine liquid, and tip in the shallots, garlic, mushrooms and pancetta around them
  • Place the thyme in and finally the stock. Season with salt and pepper and pop in the oven to cook for an hour and a half
  • Once cooked, remove the pheasants from the pan and place on a board ready to carve. Check the sauce for seasoning and add a knob of butter. Serve the sauce over the pheasants

 

Leah’s tip

Serve with extra creamy mashed potatoes to make the most of the rich gravy

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