Pheasant Legs with Mushrooms, Cranberries and Marsala

Name: Pheasant Legs with Mushrooms, Cranberries and Marsala
Yield: Serves 4
Ingredients: 2 bunches of watercress, washed, dried and coarse stalks removed; salt and pepper; salt and pepper; 16 cranberries, roughly chopped; 8 chestnuts, peeled and quartered (optional); 150 ml (¼ pint) single cream; 150 g (¼ pint) pheasant or chicken stock; 150 g (¼ pint) pheasant or chicken stock; 230 g (8 oz) mushrooms, sliced; 100 ml (scant ¼ pint) marsala; 30 g (1 oz) unsalted butter; 2 shallots, finely chopped; 4 pheasant legs and thighs; 2 tablespoons oil; 4 pheasant legs and thighs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

If you have used pheasant breasts for a meal this is an aromatic way of using up the legs and thighs. Serve it hot on a bed of watercress and spoon over the sauce as dressing for both meat and salad.

Ingredients

4 pheasant legs and thighs
2 tablespoons oil
30

Main course
Gluten-free

Method

Heat the oil in a sauté pan and brown the seasoned pheasant pieces. Remove from the pan. Pour away the fat, add the butter and stir in the shallots. When they are soft add the mushrooms and stir until they are coated in the fat. Return the pheasant to the pan. Pour in ¾ of the marsala and reduce by half. Add the stock, bring to a simmer and pour half the cream over the pheasant. Cover the pan a