Roast Pheasant with caramelised red onions and red wine jus

Submitted By:
Leong


Background Info:
Pheasant is no long a luxury item. They can be obtained easily from supermarkets. The are inexpensive and affordable. Serve them at a special dinner can be rather impressive. No. of Servings:
2 Preparation time:
15min(s) Course:
Main Cooking time:
50min(s) Cooking Instructions:
1. Melt butter and mix in the thyme.
2. Brush the herb butter onto the pheasant. Sprinkle with salt and pepper.
3. Cover with foil and roast the pheasant in a roasting tin at 200C/400F/Gas mark 6 for 30 minutes. Remove the foil and cook the pheasant for further 15 minutes.
4. Transfer the pheasant form the roasting tin onto a plate. Keep warm. Add some butter to the roasting tin fry the tomatoes and mushrooms till soft. Transfer onto a plate. Add in the onion and fry till it caramelised. Drain and set aside.
5. Add stock and red wine to the roasting. Bring to the boil. Simmer for 2 minutes.
6. Blend ½ teaspoon of cornflour with 20mls water. Add to the red wine jus to thicken. Season to taste.
7. Place the pheasant breast on two warm dinner plates. Divide the mushroom, tomatoes and red caramelised onion onto the plates. Pour the red wine jus over the pheasant. Sprinkle with chopped mixed herbs.

1 user comment(s)

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Submitted by Leong @ 2:29pm Monday November 29, 2010
I have attached a photo with my Roast pheasant recipe. Why isn't it published. Can I re-send the photo to add to the recipe?

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