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The British pheasant season runs from October 1st to February 1st, giving you plenty of time to cook up some tasty dishes. This French classic of coq au vin is usually made with chicken but a pheasant breast makes a perfect substitution that’s packed with flavour. This recipe is packed with strong flavours that combine for a very sophisticated meal. Served with a glass of red wine and some crispy potatoes, a pheasant coq au vin is the perfect Winter warmer!
4 x Wild and Game pheasant breasts
150g button mushrooms
1 tbsp brandy
250m red wine
500ml chicken stock
80g diced pancetta or bacon lardons
300g shallots, peeled
2 tsp minced garlic
1 tbsp tomato puree
1 tsp dried thyme
1 tsp dried Rosemary
1 bay leaf
1 tbsp cornflour
A glug or two of olive oil
A small knob of butter
Salt and pepper
A handful of parsley, chopped.
Fry the shallots and bacon in the olive oil and butter until the onion is translucent.
Add the pheasant and cook until the meat has whitened on the outside.
Add the garlic and mushrooms and cook for 1 minute.
Add the brandy and cook for 1 minute.
Add the wine and bubble for another minute or two.
Add the stock, tomato puree and herbs.
Cook for 30 minutes with the lid on then for a further 10m with the lid off.
Taste and adjust seasoning.
Add water to the cornflour to make a smooth paste and stir into the pot to thicken.
Serve sprinkled with parsley, with potatoes and vegetables of your choice.