A perfect winter dinner: braised pheasant and porcini with mashed potato

Having seen off November with a MacSween's haggis on St Andrew's night, we started December with some delicious pot roast/braised pheasant.
It is believed that the Normans introduced pheasant to Britain, and it is now the most commonly available game.  Traditional recipes usually call for pheasant to be roasted (though my father in law does a good slow-cooked Normandy Pheasant with apples) - but roasting can be difficult as the bird is very lean and prone to dryness.
My pheasant was priced at just £4.50 - so about the same size as a small chicken (though smaller) which strikes me as pretty good value for game - especially here in London.  One decent sized bird will feed two.

To cook, simply seal it in hot oil in a casserole dish and remove.  Lower the heat and soften a diced carrot and a small diced onion.  Deglaze the pan with a small glass of white wine or dry sherry.  Soak some dried porcini according to the packet in half a pint of chicken or vegetable stock and chop finely.
Put all the ingredients - along with a bay leaf and a few squashed juniper berries into the casserole and season with salt and pepper.  Try to get the pheasant breast down into the stock to retain moisture.  Put the lid on and put it in the oven for about 45-50 minutes until cooked through.  You will probably need to turn the pheasant a couple of times to ensure both breasts spend equal time in the stock.

When cooked, remove the pheasant and whisk in beurre manier (blended butter and flour) in small lumps until the stock takes on a light sauce consistency and s slight sheen.

Serve just the breasts of the pheasant - removed whole and sliced in three - with mashed potato and a decent helping of sauce.

Why just the breasts?  Because the leg-meat - well shredded when cool - and the remaining sauce are going to make a great topping for pasta - or better still, filling for ravioli when mixed with some grated pecorino or parmesan...  The mix (sans cheese) will freeze ok so you can have pheasant this week and next!

tags: game  mushroom  pheasant  

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