PHEASANT WITH BRANDY & PLUMS, a low-fat Indulgence, Slow-cooker

A stunning alternative to turkey or an outstanding treat for guests

Courtesy of l.guim.co.uk  © Copyright sysimages and licensed for reuse under this Creative Commons Licence (memory card was not in camera!) 

Pheasant is a lovely tasty low-fat game and, if you're lucky enough to be given one by someone on a shoot, wallet-friendly. Even if you have to buy one, pheasant are good value at a fiver a go (Nov 2018) and a welcome treat during the Christmas season.   

In the Christmas spirit, this recipe is for adults only -- it's slow-cooked in an intense sauce containing quite a bit of alcohol!

Serve it with the usual Christmas fare -- crispy roast potatoes and sprouts -- or with baked sweet potatoes, rice or pasta and cabbage 

Cost: say, £5.50 for one pheasant?
Feeds: 2 as part if a 3-course meal

Ingred:
   1 pheasant
   2-3 slices back bacon, fat removed, in lardons
   2 large dried Chinese mushrooms
   small onion, finely chopped 
   1 tbsp butter 
   juice & zest of one orange
   1/4 pint/140 milligrams good stock
   1/4 pint/140 milligrams brandy/grape juice

   2-3 plums, stone removed, cut in 8ths  

Method

1. In a heat-proof bowl, pour bowling water over the Chinese mushrooms; leave to steep
2. Spray a heavy bottomed pan large enough for the pheasant, fry bacon and onion with butter over med-high heat until lightly browned; set aside
3. In the same pan, brown the pheasant 1-2 mins on all sides; set aside
4. Squeeze and strain the juice from the mushrooms (use it to make up the stock); chop 'rooms finely and add to the pan with the juice and zest of orange
5. Add stock and brandy; bring to a boil, reduce heat &  let gently bubble for 5 mins
6. Decant everything into a slow cooker; cook on low for 2-3 hours
7. In the final hour, add plums
8. When cooked, remove pheasant from the sauce and cover with foil
9. Remove plums; set aside
10. Remove as much fat from the sauce as possible
11. If a thick sauce is preferred, mash a tablespoon of butter with a tablespoon of flour and add it to liquid 

Comments: 

'Very tasty and enjoyable, nice and gamey and tender.  The sauce helped bring out the flavour.'  Middle-aged IT Project Manager  

Tips:

Replace brandy with good wine or grape juice

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.