mardi 10 janvier 2012

Pheasant Casserole

A lovely new recipe. Game is very reasonably priced these days because most people (in the UK at least) don't know what to do with it! A brace of pheasant is cheaper than a single chicken.

I marinated the pheasant in a mixture of olive oil, fresh ginger, orange juice, a little grated orange zest and tarragon leaves for 24 hours before making my traditional slow stew by browning the meat in a pan with some butter and lardons, deglazing the pan with some red wine, then adding some stock, carrots and a bay leaf before slow cooking it for 2 1/2 - 3 hours. An hour before it was ready I added some lightly fried whole shallots. I served it with roast potatoes, curly kale and carrots.

Aucun commentaire :