Salmis of Pheasant with Sultanas and Mushrooms

Name: Salmis of Pheasant with Sultanas and Mushrooms
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 400 g (14 oz) wild mushrooms, such as chanterelles or parasol mushrooms; 1 tablespoon lemon juice; ¼ teaspoon of quâtre-épices; 3 tablespoons armagnac; 200 ml (good ½ pint) chicken or light game stock; sprig of thyme; 150 ml (¼ pint) white wine; 1 clove garlic, chopped fine; ½ bay leaf; 120 g (4 oz) unsalted butter; 3 shallots, chopped fine; a handful of sultanas; ½ cup of tea; 1 plump young hen pheasant

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 plump young hen pheasant
a handful of sultanas
½ cup of

Main course
Gluten-free

Method

Soak the sultanas in the tea while you prepare the pheasant. Melt half the butter in a casserole large enough to hold the pheasant. Roll the pheasant in the butter, place it breast-side down and cover with a round of greaseproof paper and a lid. Simmer it gently on top of the stove or in a low oven (170°C/325°F/gas 3) for about 45 minutes. Baste it a few times and turn it over half way through