Fruity Pheasant
Fruity Pheasant is a comforting British dish with rich flavours and fresh fruity balance. The tender pheasant sits in a thick brown gravy while the apples, grapes, and lingonberries brighten the plate beautifully. It is a simple but impressive meal that works perfectly for family dinners or relaxed weekend gatherings.
Fruity Pheasant is a comforting British dish with rich flavours and fresh fruity balance. The tender pheasant sits in a thick brown gravy while the apples, grapes, and lingonberries brighten the plate beautifully. It is a simple but impressive meal that works perfectly for family dinners or relaxed weekend gatherings.
Servings 4 People
Ingredients
Pheasant Ingredients:
- 2 large pheasants halved
- 2 tbsp plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 cloves garlic crushed
- 500 ml beef stock
- 150 ml red wine
- 1 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 1 leaf bay
Fruity Salad Ingredients:
- 2 medium apples crisp thinly sliced
- 150 g red grapes halved
- 4 leaves lettuce
Herby Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp parsley chopped
- ½ tsp dried mixed herbs
- 1 pinch salt
- 1 pinch black pepper
Serving Ingredients:
- 4 tbsp lingonberry sauce or lingonberry preserve
- Fresh parsley for garnish
Instructions
- Preheat the oven to 180°C fan, 200°C conventional, or gas mark 6.
- Mix the flour, salt, black pepper, and dried thyme together on a plate. Coat the pheasant halves lightly in the seasoned flour.
- Heat the butter and olive oil in a large frying pan over medium heat. Brown the pheasant pieces for 3 to 4 minutes on each side until golden. Transfer them to a casserole dish.
- Add the diced onion to the same pan. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Pour in the red wine and allow it to bubble gently for 2 minutes. Stir in the beef stock, tomato purée, Worcestershire sauce, and bay leaf.
- Bring the gravy to a gentle simmer. Pour the mixture over the pheasant in the casserole dish.
- Cover with a lid or foil. Cook in the oven for 40 minutes until the pheasant is tender and fully cooked.
- While the pheasant cooks, prepare the fruity salad. Place the sliced apples and grapes into a bowl.
- Whisk together the olive oil, apple cider vinegar, honey, parsley, mixed herbs, salt, and black pepper. Pour the dressing over the apples and grapes. Toss gently to coat everything evenly.
- Place a lettuce leaf onto each serving plate. Spoon the dressed apples and grapes onto the lettuce leaves.
- Remove the pheasant from the oven. Discard the bay leaf. If the gravy needs thickening, simmer it on the hob for a few minutes until rich and glossy.
- Serve half a pheasant per person with plenty of thick gravy. Add a spoonful of lingonberry sauce alongside the meat.
- Garnish with fresh parsley and serve immediately.
Equipment
- Deep casserole dish or oven-safe pan
- Small whisk or fork
