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Game recipes
Pheasant in a Creamy Madeira Sauce with Chicory & Dijon Mustard
Pheasant in a Creamy Madeira Sauce
with Chicory & Dijon Mustard
| Ingredients | | Serves 2 |
| 1 | | hen pheasant |
| 2 heads | | Belgian chicory shredded |
| ½ | | onion sliced |
| 125g | | butter |
| 1 teaspoon | | crushed garlic |
| | | white wine or Madeira |
| | | Dijon mustard |
| | | salt and ground white pepper |
| | | double cream |
Method
1. Roast the trussed seasoned pheasants in an enamel cocotte in the fresh butter in a hot oven 240Oc/475Of/gas 10 or a hot Aga for about 15-20 minutes.
2. Remove the bird from the cocotte and allow to rest breast side down for at least 20 minutes.
3. Add the shredded chicory and sliced onion to the cocotte and sweat until wilted.
4. Place the cocotte on a very high heat and deglaze progressively with the white wine and Madeira. You should end up with a lovely golden brown juice.
5. Add the cream and garlic, bring back to the boil. Correct the seasoning.
6. Cook very slowly for about 5 minutes with the roasted trimmed legs (see separate note).
7. Serve with fresh pasta, rice or crushed potatoes.
NB. When the pheasant has cooled sufficiently after roasting, remove the legs and breast as you would for a chicken. The breast meat will be pink, juicy and underdone. The legs should be put back in the oven and roasted until crispy and golden. They can be fully trimmed and added to the sauce.
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