Roast Pheasant with Onion Purée

Name: Roast Pheasant with Onion Purée
Yield: Serves 4
Ingredients: 1 young pheasant, barded with bacon; 1 young pheasant, barded with bacon; 60 g (2 oz) butter; 750 g (1½ lb) onions, sliced; 250 g (½ lb) cooking apples; 2 teaspoons sugar; 4 tablespoons dubonnet; 3 tablespoons sherry vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; glass of red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The onion purée is really more like an onion jam and is delicious with all kinds of game. It can be served hot or cold and will keep for a week refrigerated.

Ingredients

1 young pheasant, barded with bacon
60 g (2 oz) butter

Main course
Gluten-free

Method

Place the butter in a large frying pan and heat until the butter foams. Add the onions and apples and stir until they are well coated in the butter. Cover the pan and simmer very gently for half an hour. A simmering disc is useful here as the onions should cook at the lowest possible simmer. Add the dubonnet, sherry vinegar and wine and simmer uncovered until the liquid is absorbed and the onio