Pheasant au vin with crushed new potatoes Recipe

Pheasant au vin with crushed new potatoes Recipe

  • splash olive oil, to fry
  • ½ red onion, finely chopped
  • 1 pheasant breast
  • 150ml/5fl oz red wine
  • 2 tbsp balsamic vinegar
  • 1 beef stock cube
  • knob of butter
  • 200g/7oz new potatoes, diced
  • 1 tsp wholegrain mustard
  • 1 tbsp rosemary, blended in a mini food processor
  • 25g/1oz Stilton cheese
  1. For the pheasant, heat a deep frying-pan with a splash of oil and add the red onion and pheasant cooking for 2-3 minutes, until beginning to colour.
  2. Add the red wine, balsamic vinegar and stock cube with a knob of butter and bring to the boil.
  3. Let this simmer for 15 minutes, or until cooked through and reduced.
  4. Meanwhile, for the potatoes, preheat grill to highest setting.
  5. Heat a saucepan of water until boiling and then par-boil the diced potato for 4-5 minutes.
  6. Drain and stir through wholegrain mustard and rosemary with a fork.
  7. Place a ring mould on a baking sheet and fill with the potato mixture, pressing down.
  8. Top with crumbled Stilton cheese and place under the grill for 2-3 minutes, until bubbly.
  9. Serve with the pheasant, drizzling over the red wine sauce.
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