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November Pheasant

Updated: Dec 4, 2023

Very tender, juicy pheasant perfectly in season, cooked in its own pheasant broth and doused with a sweet orange sauce. Pheasant was our anniversary dinner, so I've cooked it 26 times in total (the first year we were busy getting together :-)!



Time

Activity

Schedule

20 mins

Prepare the broth

The day before

2.5 hours

Cooking the pheasant broth

The day before

10 mins

Prepare the pheasant

On the day

1:30 mins

Cooking the pheasant

On the day


Ingredients for the broth:

  • Pheasant bones (you basically buy a full pheasant, then portion it out)



  • 1 big carrot

  • 3 celery sticks medium size

  • 1 blonde onion

  • A handful of pepper grains (I use a mixture of black and red peppercorns)

  • 1 teaspoon of minced fresh rosemary

  • 2 teaspoons of chopped fresh parsley

  • 2 bay leaves

  • Half a teaspoon of ground salt

Ingredients for the pheasant:

  • 300-400gr pheasant broth

  • 2 pheasant breast fillets and 2 tighs (this serves aboundantly 2 people)

  • 7-8 tablespoons of flour

  • 3 teaspoons of cornflour

  • 1 heaped tablespoon of butter or vegetable spread

  • A glass of dry red wine (Chianti is perfect)

  • 1 small red onion, chopped really finely but not minced

  • 2 medium juicy bio oranges (juices of both, zest of one)

  • 2 teaspoons of orange marmalade

  • 2 teaspoons of red balsamic vinegar


Method:

  • Prepare the broth: clean and chop the vegetables in big pieces

  • Make the broth with the bones, ensure that the water covers well the ingredients. Let it simmer with the lid closed for 1.5 hours

  • Part-open the lid and let it continue to simmer for another hour. The liquid should have reduced considerably

  • Strain the broth into another pot, then let it simmer without the lid for some time until it has reached the desired quantity (roughly 300-400 gr, but stop reducing it when you reach 500gr as you may need more)

  • Set aside a small cup of broth at this time

  • Put the chopped onions and butter in a deep non-stick pan, and let them cook slowly on a medium heat until tender

  • Coat the pheasant pieces in the flour, then increase the heat under the pan and brown them evenly, add a little more butter if necessary

  • Once golden, set the pheasant pieces aside, then scrape the bottom of the pan and deglaze it with the wine, let it simmer 1 min scraping the bottom and mixing it well

  • Add the pheasant pieces back to the pan

  • Once the smell of alcohol has subsided, add the broth, lower the heat and cover

  • Let it simmer gently for 1 hour and 15 minutes, checking that the broth is not drying out (if needed add a little more broth/water) and turning the pieces regularly

  • Uncover the pan and raise the heat to a good bubble to start reducing the sauce for about another 10 minutes turning occasionally the pheasant

  • Take the pieces out of the pan and set aside, covered with tightly wrapped tinfoil

  • Keep the heat high and add the the juices of the oranges, the zest, the balsamic vinegar and the marmalade and let it reduce for a further 5-10 minutes

  • Add a teaspoon of cornflour to a small cup of broth (you set it aside before, so it's at room temperature), and add it to the pan, stirring quite often until it almost reaches the right consistency

  • Repeat with another tsp of cornflour and broth if not thickened enough

  • Add the pieces of pheasant back to the pan and coat well with the sauce

  • Cover the pan again and cook for a further 5 minutes, turning once

  • Serve with roast potatoes and boiled green beans (only boiled, the rest is absolutely rich enough)


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