Pheasant with Wild Mushrooms and Tagliatelle
Pheasant is one of James' favourite meats. Packed with flavour, it goes perfectly with wild mushrooms and tagliatelle!
Ingredients
- 1 pheasant
- 15ml olive oil
- Salt and pepper
- Sprigs of thyme
- 100ml madeira
- 2 carrots, cut into batons
- 2 parsnips, cut into batons
- 25ml vegetable oil
For the sauce:
- 100g wild mushrooms
- 50ml madeira
- 200ml veal jus
- 50ml double cream
To serve:
- 100g fresh tagliatelle
- 15g butter
- Chervil leaves
Method
Pre-heat the even to 200C.
Remove the legs from the pheasant, then heat the oil in a pan over a medium heat. When the oil is hot fry the crown and legs in the oil and season. When the pheasant has coloured place in the oven for 20 minutes. Cover with foil and rest for 5 minutes on a plate.
Add the mushrooms to the pheasant pan and fry for 2–3 minutes.
Add the stock, madeira and cream. Bring to the boil, reduce by half and season.
Cook the tagliatelle in salted, boiling water between 1–3 minutes, drain, then toss in butter and chervil.
Portion the pheasant, place the pasta onto a platter and top with the meat. Spoon the sauce over the top and garnish with chervil.
Ingredients
- 1 pheasant
- 15ml olive oil
- Salt and pepper
- Sprigs of thyme
- 100ml madeira
- 2 carrots, cut into batons
- 2 parsnips, cut into batons
- 25ml vegetable oil
For the sauce:
- 100g wild mushrooms
- 50ml madeira
- 200ml veal jus
- 50ml double cream
To serve:
- 100g fresh tagliatelle
- 15g butter
- Chervil leaves
Method
Pre-heat the even to 200C.
Remove the legs from the pheasant, then heat the oil in a pan over a medium heat. When the oil is hot fry the crown and legs in the oil and season. When the pheasant has coloured place in the oven for 20 minutes. Cover with foil and rest for 5 minutes on a plate.
Add the mushrooms to the pheasant pan and fry for 2–3 minutes.
Add the stock, madeira and cream. Bring to the boil, reduce by half and season.
Cook the tagliatelle in salted, boiling water between 1–3 minutes, drain, then toss in butter and chervil.
Portion the pheasant, place the pasta onto a platter and top with the meat. Spoon the sauce over the top and garnish with chervil.
