Do you feel lucky? We are so lucky to live where we do and be a part of the countryside around us. I am always so excited at the start of the pheasant season. I love the early morning hustle and bustle of the getting everything ready for the day ahead and I enjoy going out with my husband for a day in the fresh air looking after all the guns (and opening endless gates!). With life throwing us all a few curves let’s count ourselves lucky that we can have fun and enjoy this sweet and crisp green and pleasant land.
Serves 4
Pheasant with Walnuts and Madeira
1 Pheasant jointed
1 large onion, chopped roughly
2 rashers of smoked bacon, chopped
1 ½ tbsp Clarified butter
80ml Madeira
25g walnut halves
275-300ml game stock or chicken stock
1 tbsp red currant jelly
Salt and pepper
2 tbsp double cream
1 tbsp chopped parley for garnish
Take a large casserole and brown the pheasant joints in the clarified butter remove them to a plate. Put the bacon and onions into the casserole and cook until lightly browned. Add the pheasant joints scattering over the walnuts. Finally add the Madeira and enough stock to cover the meat and bring to the boil, add the redcurrant jelly then reduce to a simmer and then simmer for 1-1 ½ hours in a pre heated oven at 160 C. You can freeze it at this point.
When you are ready to serve, swirl in the double cream and scatter over the parsley and serve with mashed potatoes and carrots.
Top tip: now that the flasks will be in use 24/7 it is a good idea to give them a really good wash with warm soapy water and them to fill them up with hot water and add 1 tablespoon of bicarbonate of soda. Leave to soak over night. The bicarb eliminates nasty smells and stains. Also remember to always store flasks with lids off.
This article by Amy Willcock appears in The
Shooting Gazette October 2008, and is reproduced here with permission.
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