Roast Pheasant in Red Wine and Cranberry Sauce
Ingredients
Serves 4:
2 tbsp rapeseed oil
2 tbsp unsalted butter
2 pheasants
0.5 tsp salt
0.5 tsp black pepper
10 shallots, peeled, large ones sliced in half
100 g diced pancetta
150 ml red wine
3 tbsp cranberry sauce
300 ml hot chicken stock
2 tbsp cornflour mixed with 4 tbsp cold water
50 g fresh pomegranate arils
Small bunch fresh thyme
Instructions
Step 1
Preheat the oven to CircoTherm 180C.
Step 2
Heat the rapeseed oil and butter in a frying pan on a medium-high heat until the butter has melted. One at a time, place the pheasants in the pan, browning on both sides (about 3-4 minutes per side).
Step 3
Place the pheasants in a universal pan. Drizzle on the oil and butter from the pan and sprinkle on the salt and pepper. Arrange the shallots around the pheasants.
Step 4
Place in the oven with medium added steam to cook for 20 minutes, then add the pancetta around the pheasants and cook for a further 10 -15 minutes, until the pheasants are golden brown and the pancetta is crisp.
The dough will be sticky at first but will eventually become smooth.
Step 5
Remove the pheasants from the oven and place on a warm platter along with the shallots and pancetta. Cover and allow to rest for 10 minutes.
Step 6
Meanwhile, transfer the meat juices to a pan and add the red wine and cranberry sauce. Bring to the boil and simmer for 5 minutes until the liquid has reduced by one third.
Step 7
Add the chicken stock and bring to the boil again. Slowly pour in the cornflour and water mixture whilst stirring, until the sauce has thickened to your liking.
Step 8
Test for seasoning and add a little more salt and pepper if required.
Step 9
Serve the pheasants on a platter and pour the sauce around the pheasants.
Step 10
Decorate with fresh pomegranate arils thyme and serve.
