This pheasant recipe serves 4-6

Ingredients for the pheasant recipe

2 pheasants – oven ready

150ml good game or chicken stock

Salt and pepper

2 onions cut into quarters

4-5 bay leaves

75g soft butter

Splash of Marsala wine

Method for pheasant recipe

Put a bay leave and a piece of onion into each pheasant cavity and season with salt and pepper. Smear the butter over each bird and season with salt and pepper. Put the remaining onion quarters on the bottom of a roasting tin. Place the pheasants on the onions.

Roast in a pre-heated oven 200°C for about 35 minutes or when the juices run clear when the thigh is poked with a skewer. Remove the birds from the oven. Lift out each bird and carefully tip it so that any juices mix with the pan juices. Move them to a warmed plate cover with foil and rest while you make the gravy.

Skim off the excess fat from the tin. Deglaze the tin with the Marsala and add the stock and bring it all to the boil and then let it all simmer for 2-3 minutes. Pour the gravy into a warmed jug. This will make thin gravy. Taste for seasoning. Serve with the creamed apples and leeks.

Recipe for the creamed apples and leeks

Ingredients

4-6 leeks depending on the size, sliced thinly

2 crispy apples, peeled and cut into little pieces

1 tbsp olive oil

A knob of butter

1½ tablespoon golden caster sugar

1 tbsp double cream

Tiny pinch of cinnamon (optional)

Salt and pepper

Method

Heat up the oil and butter in a frying pan then toss in the leeks sugar, and apple. Cook very gently over a low heat until the leeks are soft. Season with salt and pepper and cook for 10 minutes. Add the cinnamon and cream and cook for a further two minutes. Everything should look translucent. Pour into a bowl and cool. You can do this in advance – up to the day before.

Wine recommendation for this pheasant recipe



Traditionally the pairing of pheasant and good Burgundy is eminently acceptable and would fit the bill for Amy’s pheasant recipe, but we’ve chosen a Pinot Noir with a twist for this month’s selection. The wines of Oregon in the USA are often considered the equivalent of Burgundy, where the Pinot Noir grape is king. Interestingly the vineyards at Domaine Drouhin, one of the leading producers in the region, share a nearly identical climate, latitude and aspect with their opposite numbers in France. The 2009 American Pinot Noir (£29.95 www.robersonwine.com) is complex and intense with notes of cherries, spice and cedar, coupled with robust acidity and a long finish. It will age for 10-15 years making it an excellent alternative to Burgundy.

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