Pleasant Pheasant Dishes

Tipsy Pheasant Fillets
Pleasant Pheasant Dishes >>

Using the ready-prepared Pheasant Fillets (four in a pack) makes this a very simple dish to make, and will give four people a decent serving. If you like you can add chestnuts the recipe, making it festive and wintry.

Ingredients

4 Pheasant Breast Fillets
Salt and Freshly Ground Black Pepper
Oil and Butter (1 oz)
8 oz button Onions
2 tablespoons flour
200ml Dry white wine
1/4 Pint chicken stock
1 tblspoon redcurrant jelly
Rind of one orange
cut into julienne strips
Juice of two oranges
2 Tablespoons brandy
Bay Leaf

Method

Sprinkle pheasant breasts with salt and pepper, heat butter and oil in pan and fry the pieces until browned all over. Transfer to a casserole dish. Fry onions in same fat until lightly coloured and arrange with pheasant fillets. If adding chestnuts, now is the time. Stir the flour into the pan, and cook for one minute, adding the wine and stock gradually to de-glaze the pan. Stir in redcurrant jelly, orange rind and juice, brandy and add the bay leaf. Pour over the pheasant, cover and cook for about 50 - 60 minutes in a 180 degree C oven - check when tender and stop cooking! Discard the bay leaf and serve with a watercress garnish. This is quite a rich dish so stick to something simple as a accompaniment, such as rice or creamed potatoes.