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Pheasant 'Bourguignonne'

Method

  • Heat a little oil in a large heavy-bottomed pan and seal the pheasant all over, skin side down first. Remove.
  • Then add the onions, mushrooms and bacon to the pan, and sauté until lightly coloured, regularly stirring.
  • Add the tomato paste, mix well and briefly cook.
  • Then add the flour, mix well and briefly cook until combined, regularly stirring.
  • Add ½ cup stock with the red wine, garlic, bay leaves, thyme and a good amount of seasonings. Stir well and bring to the boil. Then turn the heat down and simmer for about 10 mins until the sauce just starts to thicken, adding more stock if needed.
  • Return the pheasants to the pan in one layer and simmer for about 20-30 mins until the meat is tender and cooked until just pink, basting with the sauce now and again.

Ingredients

  • olive oil
  • 4 pheasant Marylands (or breasts)
  • 12 baby (pickling) onions, peeled
  • 12 small button mushrooms
  • a good handful of bacon lardons
  • 1 heaped tspn tomato paste
  • 1 heaped tbsp plain flour
  • 1 cup chicken stock
  • 2 cups red wine
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • a few fresh thyme sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm