Braised pheasant with whisky sauce and pearl barley pilaf recipe
Celebrate in-season game meat with this recipe for braised pheasant, a creamy whisky sauce and a mushroom and pearl barley pilaf.
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Cooking tools:
- Dutch oven
- Instant-read thermometer
- Kitchen scale
- Ramekin
- Fine-mesh sieve
- Oven
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- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
- Plastic wrap
- Matches
- Tongs
- Kettle
- Spoon
Ingredients
- 2 prepared plump pheasants (800-900g)
- 2 tbsp sunflower oil
- 125g smoked British free-range back bacon, cut into thin strips
- 150g finely chopped shallots
- 25g unsalted butter
- 1 large fresh thyme sprig, leaves picked
- 4 fresh bay leaves
- 5 tbsp whisky
- 150ml fresh chicken stock
- 2 tbsp double cream (optional)
- 1½ tbsp crab apple, cranberry or redcurrant jelly
- 1 tsp cornflour
- 20g dried mixed wild mushrooms
- 10g dried porcini mushrooms
- 40g dried cranberries
- 50g butter
- 75g finely chopped shallots
- 200g pearl barley
- 300ml fresh chicken stock
- 150g mixed wild or chestnut mushrooms, cleaned and sliced
- 100g celery sticks, stems finely diced, leaves chopped
- 2 tbsp chopped fresh curly parsley
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