Spicy Winter Pheasant with Crispy Herb Stuffing Balls

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4-6
Spicy Winter Pheasant with Crispy Herb Stuffing Balls

Ingredients

  • Olive Oil
  • 50g Butter
  • 125g bacon Strips
  • 2 pheasants – jointed and trimmed
  • 3-4 cloves garlic crushed
  • 2 Large onions, peeled and chopped
  • 2 sticks celery, chopped
  • 2 – 3 carrots, cut into batons
  • 2 bay leaves
  • few sprigs fresh thyme
  • 6 pickled onions, drained and rinsed well
  • 6 – 8 pickled walnuts
  • 8 prunes
  • 4 tbsp redcurrant jelly
  • Few juniper berries, lightly crushed
  • 2-3 dashes Worcestershire Sauce
  • Dash Tabasco
  • 300 ml red wine
  • 300mls good stock
  • Seasoning
  • For the Stuffing Balls:
  • 25g butter
  • 1 small onion, grated
  • 125g fresh breadcrumbs
  • 1 tbsp freshly chopped parsley
  • 1 tbsp chopped thyme
  • 1 egg yolk
  • Rind and zest of 1 lemon
  1. Heat the oil and butter in a roomy casserole. Add the pheasant portions and brown on all sides. Remove.
  2. Add the bacon strips garlic, onions, celery and carrots. Brown for 5 mins.
  3. Add the bay leaves and thyme, drained, pickled onions, pickled walnuts and prunes. Stir in the redcurrant jelly, Tabasco, red wine, stock and Worcestershire sauce Tabasco. Replace the pheasant portions.
  4. Bring the mixture to the boil. Reduce the heat and simmer for 2 - 2 half hours or until the pheasant is tender.
  5. Thicken the juices before serving