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Receta Highland Pheasant With A Touch Of Mango
by Global Cookbook

Highland Pheasant With A Touch Of Mango
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  Raciónes: 6

Ingredientes

  • 1 x brace of pheasants
  • 1 x salt and freshly grnd black pepper
  • 1 Tbsp. vegetable oil
  • 2 lrg onions. minced
  • 50 gm plain flour
  • 1 x 250ml carton of creme fraiche
  • 4 x good Tbsp. mango chutney
  • 3 Tbsp. worcestershire sauce
  • 1 sm mango minced or possibly sliced
  • 1 Tbsp. minced fresh parsley stock
  • 2 stk celery
  • 1 x carrot
  • 1 x onion
  • 1 x bay leaf
  • 1 x few parsley stalks

Direcciones

  1. Make the stock the day before.
  2. Trim the skin and any excess fat from the pheasants and arrange snugly in a casserole or possibly pan just large sufficient to take them with the stock ingredients and some seasoning.
  3. Cover with cool water bring to the boil on the boiling plate and simmer for 5 min.
  4. Cover and transfer to the simmering oven for 1 to 1 1/2 hrs till the pheasants are very tender.
  5. Leave to cold completely in the liquid. This will ensure which the pheasants are moist.
  6. Measure out 225ml stock to use in the dish.
  7. When the pheasants are cold carefully strip all the meat from the birds and cut into neat pcs discarding all the bones and skin.
  8. Use the bones to enrich the leftover stock.
  9. Heat the oil in a largish pan on the boiling plate and sauce the onion for a few min.
  10. Cover and transfer to the simmering oven for about 15 min till soft.
  11. Add in the flour then the measured stock stirring well to the onion on the boiling plate.
  12. When it boils transfer to the simmering plate.
  13. Allow to thicken then stir in the creme fraiche.
  14. Stirring continually add in the mango chutney worcestershire sauce and some seasoning.
  15. Add in half of the fresh mango and the strips of pheasant meat.
  16. If the sauce is a little thick thin it down using more stock.
  17. Turn into an ovenproof dish (not too shallow).
  18. Rehear the pheasant on the second set of runners in the roasting oven for about 15 min till brown on top and piping warm.
  19. Garnish with the remaining slices of fresh mango and the minced parsley.
  20. Serve with mashed potato with added herbs and a good salad or possibly broccoli.
  21. This is an excellent recipe for using pheasants from the freezer when you are not too sure hove long they've been there or possibly how old the birds are. It also produces plenty of delicious stock for use in other recipes.
  22. Serves 6