Ingredients for 4 people
- 4 Pheasant Breasts;
- 100g diced streaky bacon;
- 1 medium onion diced fine;
- 2 sticks celery, chopped;
- 1 medium carrot sliced thinly;
- 2 small leeks chopped;
- 2 crushed cloves garlic;
- 50g sliced mushrooms;
- 1 glass brandy;
- freshly ground black pepper, salt to taste
- ½ pint double cream.
For the Marinade:
- 1 tablespoon runny honey;
- 2 tablespoons Soy Sauce;
- 2 tablespoons Sesame Oil;
- 1 sprig fresh thyme.
Method
- Marinate the pheasant breasts for an hour in the above marinade, turning at half time. This will make them moist and tender.
- Fry the bacon, onion, celery, carrot and garlic in an ovenproof casserole with a lid, until the vegetables are translucent but not brown.
- Fry the mushrooms in a little butter for 3 or 4 minutes, stirring frequently. Add to the casserole.
- Using the same frying pan, flash fry the pheasant breasts (which you have removed from the marinade, dried and dusted in flour) in a couple of tablespoons of good Olive oil, until just turning golden. Put them in the casserole on top of the vegetables.
- Cover and cook in a medium oven for 25 minutes, adding the brandy 10 minutes before the end and the cream 5 minutes before serving. You can omit the cream if you wish, it does make the dish wonderfully rich!