Salmis of Pheasant with Sultanas and Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About


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


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