Pheasant and mixed fruit chutney

2 servings

Ingredients

Quantity Ingredient
1 medium Pheasant
3 Portobello mushrooms; (3 to 4)
1 Egg
1 Thick slice bread; crust removed
1 tablespoon Olive oil
Knob of butter
50 millilitres Red wine
3 tablespoons Balsamic vinegar
1 tablespoon Plain flour
1 200 gram pack apricots; figs and prunes,
; roughly chopped
2 tablespoons Balsamic vinegar
1 tablespoon Red wine
1 tablespoon Dark brown sugar
½ Red onion; roughly chopped
1 Apple; peeled and cubed
Salt & pepper

Directions

FOR THE PHEASANT AND STUFFIN

FOR THE GRAVY

FOR THE CHUTNEY

Preheat the oven to 220c/425f/Gas 7.

1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant on the bone as it is more moist. She did however remove the back bone.) 2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz in a blender with the egg and bread. Push the stuffing under the skin. Heat the olive oil and butter in a medium ovenproof frying pan.

3 Sear the pheasant in the pan for 2-3 minutes and transfer to the oven for a further 8-10 minutes.

4 Place the reserved pheasant legs in a small pan and cover with boiling water. Season, bring back to the boil and simmer for 10-15 minutes.

5 Strain and pour the stock back into the pan to make the gravy. Add the red wine and balsamic vinegar.

6 Blend the flour with a little water to make a paste and stir into the gravy. Bring to the boil and simmer for a few minutes until the flour is cooked out and the gravy thickens slightly.

7 In the meantime, make the chutney. Heat the butter in a medium sauce pan.

Add the apricots, figs, prunes, red wine, balsamic vinegar, dark brown sugar and red onion.

8 Bring the chutney mix to the boil, and allow to simmer for 3-4 minutes.

Add the apple and seasoning and toss to mix. Cook for a further 2-3 minutes.

9 Place each piece of pheasant onto each serving plate. Spoon on the chutney and pour over a little gravy.

Converted by MC_Buster.

Per serving: 1064 Calories (kcal); 48g Total Fat; (41% calories from fat); 101g Protein; 51g Carbohydrate; 378mg Cholesterol; 291mg Sodium Food Exchanges: ½ Grain(Starch); 13 Lean Meat; 3 Vegetable; 1½ Fruit; 1 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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