Pheasant And Mixed Fruit Chutney

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Pheasant And Mixed Fruit Chutney Ingredients

FOR THE PHEASANT AND STUFFIN	1 tb Plain flour
1 md Pheasant	FOR THE CHUTNEY
3 Portobello mushrooms; (3 to	1 200 gram pack apricots; figs
1 Egg	; roughly chopped
1 Thick slice bread; crust	2 tb Balsamic vinegar
1 tb Olive oil	1 tb Red wine
Knob of butter	1 tb Dark brown sugar
FOR THE GRAVY	1/2 Red onion; roughly chopped
50 ml Red wine	1 Apple; peeled and cubed
3 tb Balsamic vinegar	Salt & pepper

Instructions for Pheasant And Mixed Fruit Chutney

Preheat the oven to 220c/425f/Gas 7. 1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant on the bone as it is more moist. She did however remove the back bone.) 2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz in a blender with the egg and bread. Push the stuffing under the skin. Heat the olive oil and butter in a medium ovenproof frying pan. 3 Sear the pheasant in the pan for 2-3 minutes and transfer to the oven for a further 8-10 minutes. 4 Place the reserved pheasant legs in a small pan and cover with boiling water. Season, bring back to the boil and simmer for 10-15 minutes. 5 Strain and pour the stock back into the pan to make the gravy. Add the red wine and balsamic vinegar. 6 Blend the flour with a little water to make a paste and stir into the gravy. Bring to the boil and simmer for a few minutes until the flour is cooked out and the gravy thickens slightly. 7 In the meantime, make the chutney. Heat the butter in a medium sauce pan. Add the apricots, figs, prunes, red wine, balsamic vinegar, dark brown sugar and red onion. 8 Bring the chutney mix to the boil, and allow to simmer for 3-4 minutes. Add the apple and seasoning and toss to mix. Cook for a further 2-3 minutes. 9 Place each piece of pheasant onto each serving plate. Spoon on the chutney and pour over a little gravy. Converted by MC_Buster. Per serving: 1064 Calories (kcal); 48g Total Fat; (41% calories from fat); 101g Protein; 51g Carbohydrate; 378mg Cholesterol; 291mg Sodium Food Exchanges: 1/2 Grain(Starch); 13 Lean Meat; 3 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Poultry-OtherCuisine: Uncategorized

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