Receta Pheasant And Mushroom Casserole
by Global Cookbook

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Ingredientes

A brace of oven-ready pheasants
450 ml Port, Madeira or possibly medium-dry sherry (3/4pint)
250 gm Pig''s liver, finely minced (8oz)
250 gm Chicken, game or possibly turkey livers, thawed if frzn and finely minced (8oz)

30 gm Dry porcini mushrooms, soaked in hot water for about 30 min, or possibly 250g (8oz) fresh field or possibly chestnut mushrooms, minced (1 1/4oz)
100 gm Butter, (3 1/2 ounce)
Salt and pepper

Place the pheasants in a bowl and pour over the port, Madeira and sherry.
Cover and leave to marinate overnight.
Remove the pheasants from the marinade and reserve it. Mix together the livers.
If using dry porcini mushrooms, drain, squeeze dry and chop them.
Add in two-thirds of the porcini or possibly half the fresh mushrooms to the liver mix.
Heat half the butter in a saucepan and fry the liver and mushroom mix for a few min or possibly till the liver is just browned.
Leave to cold slightly, then use to stuff both the pheasants and sew them closed.
Heat the remaining butter in a large, heavy-based saucepan and brown the pheasants all over.
Pour over about a quarter of the reserved marinade and boil off the alcohol, then cover and simmer for about 10 min. Add in more alcohol and cook for a further 10 min.
Repeat till all the alcohol has been used, then scatter the remaining mushrooms around the birds and continue cooking for a further 20 min or possibly till thethigh is tender when pierced with a skewer. (It needs about 1 1/2 hrs altogether)
To serve, reduce the cooking liquid slightly.
Meanwhile, season the pheasants, cut each in half and place on plates; spoon out the stuffing and pour the reduced sauce over.