Gypsy Pheasant
Pheasant is a good tasty choice and easy to cook. It relishes moist cooking and this recipe with sherry and rosemary works well
Ingredients
- 25g Butter
- 1 Clove Garlic, crushed
- 1 Pheasant jointed
- 350g Bacon, cubed
- 2 Onions, large, sliced
- 4 Tomatoes, skinned & sliced
- 10ml Sherry
- Seasoning
- 1/4 - 1/2 tsp Ground Rosemary
- Sprigs of Rosemary to serve
Method
- Melt the butter in a casserole dish and add the garlic
- Add the pheasant and bacon and saute until lightly browned. Transfer to a plate
- Add the onions to the pan and fry gently until soft
- Add the tomatoes and cook for 2 - 3 mins
- Replace the pheasant joints and bacon and pour the sherry over. Add the rosemary and season lightly with pepper
- Cover tightly and simmer gently for about 1 hour until. the meat is tender
- Just before serving check the seasoning
- Serve with creamed potatoes and green vegetables
Tips
Ask the butcher to joint the pheasant
As an alternative to sherry a good robust red wine or port can be used or instead chicken stock with the addition of 1 tsp Balsamic Vinegar