A take on France’s traditional coq au vin, this toothsome version will have you making this dish with pheasant from now on.
- 4 x pheasant breasts
- 150g button mushrooms
- 1 tbsp brandy
- 250m red wine
- 500ml chicken stock
- 80g diced pancetta or bacon lardons
- 300g shallots, peeled
- 2 tsp minced garlic
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 1 tsp dried Rosemary
- 1 bay leaf
- 1 tbsp cornflour
- A glug or two of olive oil
- A small knob of butter
- Salt and pepper
- A handful of parsley, chopped.
1Fry the shallots and bacon in the olive oil and butter until the onion is translucent.
2Add the pheasant and cook until the meat has whitened on the outside.
3Add the garlic and mushrooms and cook for 1 minute.
4Add the brandy and cook for 1 minute.
5Add the wine and bubble for another minute or two.
6Add the stock, tomato puree and herbs.
7Cook for 30 minutes with the lid on then for a further 10m with the lid off.
8Taste and adjust seasoning.
9Add water to the cornflour to make a smooth paste and stir into the pot to thicken.
10Serve sprinkled with parsley, with potatoes and vegetables of your choice.
Recipe from Wild & Game