Hazel's Tuscan Pheasant

A community recipe by Sakari

Not tested or verified by Nigella.com

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Introduction

Tastes yum, pheasant moist. Based on Green & Blacks sweet & sour hare.

Ingredients

Serves: 6

Metric Cups

10 pheasant breasts
5 cloves garlic (crushed)
¾ tablespoon olive oil
3 sprigs fresh rosemary
2 onions (chopped)
3 carrots (chopped)
1 handful fresh parsley (shredded)
1 handful fresh basil (shredded)
8 leaves fresh sage
300 millilitres chianti
600 millilitres stock (lamb or game)
50 grams dark chocolate
2 packets chestnuts (cooked)

10 pheasant breasts
5 cloves garlic (crushed)
¾ tablespoon olive oil
3 sprigs fresh rosemary
2 onions (chopped)
3 carrots (chopped)
1 handful fresh parsley (shredded)
1 handful fresh basil (shredded)
8 leaves fresh sage
10½ fluid ounces chianti
21 fluid ounces stock (lamb or game)
2 ounces bittersweet chocolate
2 packets chestnut (cooked)

Method

Hazel's Tuscan Pheasant is a community recipe submitted by Sakari and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Halve the pheasant breasts and fry with the rosemary and half the garlic crushed.

When sealed remove all from pan and add the vegetables, herbs and rest of the crushed garlic for about 10 mins. Return the pheasant to the pan, add the wine, bring up to temp for a few minutes, add the stock, cover and cook in a medium oven or lowish heat for 1 hr 30mins.

Add the chocolate and the chestnuts and return to the heat for about 30mins.

Lovely just with strong green salad and good bread to soak up the juice.

Halve the pheasant breasts and fry with the rosemary and half the garlic crushed.

Add the chocolate and the chestnut and return to the heat for about 30mins.

Lovely just with strong green salad and good bread to soak up the juice.