Pheasant braised in Chianti

# 271

The steps

Season the pheasants with salt and peber. Wrap the parma ham around the birds, and tie the with butchers string. Melt the butter in a casserole and brown the pheasants on all sides.

When the pheasants has got a nice colour, take them out of the pan and put them on a plate. Pour all the fat out of the pan and ad olive oil. Ad the garlic, and let it fry in the olive oil for a couple of minutes. Ad the the herbs and put the birds back in the pan with any juices from the plate.

Pour red wine in the casserole, so it covers a third of the bird. Put a lid on, an let it simmer on medium heat. Turn the bird a quarter, every 10minutes adding more red wine as you need.

After 35-40 minutes the bird should be cooked. Take the bird out to rest. I prefer to cook the pheasant a little pink, that way it’ll be moist and delicious.

Ad the cream to the sauce and reduce for a couple of minutes. Have a little taste, and se if the sauce needs more salt & peber. Return the birds to the sauce and let let the warm through for a minute or two. Serve with mash an braised spinach.

2 pheasants (preferable hens)

6 slices of parma ham

6-7 garlic cloves, cut i halves

1 sprig sage

1 sprig rosemary

1 bottle chianti

100ml double cream

100g butter

olive oli

salt & peper

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