While walking through Wandlebury yesterday with the Morrigan, she spotted pheasant running down the forest pathways and wondered what they tasted like. So.... here's Anya's Pheasant, inspired by a Hungarian recipe, Chicken Badacsonyi.
Lightly saute some chopped onions & garlic, rosemary, and finely chopped bacon in olive oil for a couple of minutes, using a big heavy saucepan. Then put your pheasant in and turn it a few times to lightly brown it on all sides. Now add mushrooms. Lots of them, and with as many varieties as you can. (European mushrooms, not shiitakes or the like, though. Go with wild forest mushrooms if you can get them.) A touch of parsley, salt & pepper, then add a couple of glasses of port. (I then threw in some left over champagne that had gone slightly flat). Now put the lid on, and leave it simmering very slowly for twenty minutes or so until a lot of the liquid has been absorbed.
Baste the pheasant with the remaining liquid, and chuck in a few small potatoes. I used Anya potatoes because they seemed appropriate. Then in goes the rest of the port. Half a bottle of Warre's Reserve works just fine. Put the lid back on, and leave it for another half an hour or so, cooking very slowly. Then, when everything's cooked through, take the lid off and let most of the liquid evaporate into a sauce. Serve, garnished with chopped coriander and parsley, with a strong red wine.
We followed with chocolate souffle (yeah, I cheated, it was from Gu), and Warre's Otima 10-year old Tawny port, and coffee spiced with cinnamon, clove and vanilla.