Pheasant with Mushrooms in Cream Sauce (6)

A recipe for autumn from Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.

Pheasant with Mushrooms in Cream Sauce (6)
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Pheasant with Mushrooms in Cream Sauce (6)
Print Recipe
  1. Preheat the oven to 230 C, 210 Fan, Gas 8. Season the pheasants inside and out. Put the butter papers over the breast and roast for 30-45 minutes. Lay on one side for the first 10 minutes, then on the other side for 10 minutes, then turn breast upwards for the rest of the cooking time.
  2. Allow the pheasants to cool then strip off all the meat and tear into bite sized pieces.
  3. Warm the butter and oil in a wide, deep frying pan and saute the shallots until tender, without browning. Raise the heat and add the sliced mushrooms. Fry until the mushrooms are tender and most of the liquid has evaporated.
  4. Pour in the wine and add the thyme, parsley and cooked pheasant. Bring to the boil and let it bubble until almost all the liquid has evaporated.
  5. Add the cream, season and simmer for 4-5 minutes, stirring. Remove the herbs, check the seasoning and add a squeeze of lemon juice. Sprinkle with the parsley.
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