This introduced gamebird may be currently out of season, but thanks to freezers they are now easily acquired at any time of year. This recipe couples this delicious bird with that wonderful spring mushroom, St George’s . . .
2 Oven ready pheasants, each halved
1 Onion
2 Carrots
2 Cloves garlic
100g Pearl barley
200g St George’s mushrooms
100g Tomato puree
10 Juniper berries
150ml Red wine
1 Tbspn plain flour
Roll the pheasants in seasoned flour and brown the four halves of pheasant on all sides in a little butter. Remove from the pan and then fry the chopped vegetables and mushrooms. Remove with a slotted spoon, then deglaze the pan with the wine stir in the puree, return the pheasants, vegetables and mushrooms, add the lightly crushed juniper berries and pearl barley. Cover and simmer for 45 minutes. Serve with mashed potato or creamy polenta.
