About this recipe:Enjoy this delightful dish with friends on a chilly autumn night. Pheasant and port go hand in hand in this dish and produce the most wonderful flavours that resonate throughout and linger on the palate. Leave plenty of time to prepare this dish by starting the day before. On the evening of your supper, serve the pheasant with autumn vegetables and a starch such as potato or wild rice.
1 brace pheasants
2 onions, sliced
2 cloves garlic, chopped
2 bay leaves, crumbled
6 juniper berries
425ml Ruby port
salt and pepper, to taste
450g button mushrooms
300ml chicken stock
2 egg yolks
150ml double cream
1 tablespoon chopped fresh parsley
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Remove the skin and joint the pheasant. Place in a large casserole dish.
In a bowl, combine the onions, garlic, bay leaves and juniper berries. Add the port and mix well. Pour over the pheasant joints and season. Cover and chill in the fridge overnight.
The next day, preheat the oven to 180 C / Gas 4.
Remove the pheasant joints from the fridge and pat dry with kitchen paper.
Bring the casserole dish containing the marinade to the boil for 5 minutes to kill off any bacteria. Remove from the heat.
In a frying pan over a high heat, melt the butter and brown the pheasant pieces on all sides. Transfer the pheasants back to the casserole dish containing the marinade and add the mushrooms. Add the chicken stock and cover.
Bake in the oven for 60 minutes until the pheasant juices run clear.
Using a slotted spoon, remove the pheasant pieces from the casserole dish and keep warm. Strain the sauce through a sieve and into a clean pan.
Reduce the sauce by half by bringing to the boil for about 8 minutes. Remove from the heat. In a bowl, whisk together the eggs and cream and gradually whisk into the sauce. Check the seasoning and adjust if desired.
Serve the pheasant with the sauce poured over and garnished with chopped fresh parsley.
If the pheasants come with the giblets, then use them to make stock and use in place of the 300ml chicken stock.