Aunty Alfta's Adventures In Northern Cooking
Casserole of Pheasant Wrapped in Smoked Bacon With Red Wine
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1 Pheasant, Stock
Smoked Bacon Oil and Butter
2 Shallots (finely chopped) Blackcurrant Juice
Red Wine Cream
Prepare the bird for saute and wrap each piece up in a rasher of smoked bacon, fixing with a cocktail stick. Heat the oil and butter in a heavy based pan, and brown the pieces on both sides.
Remove to a casserole and pour off the excess juices. Add the shallots and colour, add the red wine to deglaze. Add about half pint of stock bring to the boil and pour over the pheasant. Cook for about 40 minutes covered in a low oven.
When cooked strain the liquid into a pan and reduce rapidly by a half. Add the cream and simmer gently add a dash of blackcurrant juice. Remove the cocktail sticks and serve with the sauce over the top.
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