Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Mango Pheasant

Published on Wednesday 9th January 2008

Serves 4-6
Prep Time – 10 minutes
Cooking Time – approx 40 minutes

January’s a good time to be eating game and here’s a delicious and very easy recipe for pheasant. Definitely good enough to serve at a winter dinner party; the flavour of the pheasant is so superior to chicken. Online butcher, Aubrey Allen sells fine quality pheasant at £9.50 a brace.

Ingredients

• Two pheasants
• 450ml single cream
• 450g mango chutney
• Handful of raisins
• Generous splash of Lea & Perrins Sauce
• 1 onion
• 2 carrots
• Freshly ground salt and black pepper

Fill either one very large or two medium pans with water and place the rinsed pheasants into the pan(s) making sure they’re completely covered in the water.

Roughly chop the onion and carrots and add them to the pan. Season with salt and plenty of black pepper.

Bring the pan to a simmer and poach the pheasants very gently until they’re cooked right through (approx 30 mins).

Once the pheasants have cooled, remove the skin and pull the flesh away from the bones. (It is perfectly possible to use the meat from the legs providing it is not too stringy.) Break the meat into bitesize portions and set aside.

In a separate saucepan, combine the single cream, mango chutney, raisins and Lea and Perrins. Add the pheasant pieces to it and warm through very gently just prior to serving. Season to taste.

Serve with Uncle Ben’s Wild Rice and any green vegetable that take your fancy.

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