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Pheasant au vin

1. In a pan heat the butter. Add the shallots and sugar and fry for 10 minutes until golden. Add the garlic and prunes and fry for a further minute. Add the flour and cook for 1 minute. Add the red wine, stock, bay, thyme and season with black pepper. Bring to the boil and simmer for 8-10 minutes until syrupy and glossy. Add the port and chocolate, heat through and season to taste.

2. Preheat the oven to 200c/gas mark 6.

3. Lay the pheasant breasts on a board and crumble over the black pudding, wrap with the bacon.

4. Heat a large frying pan add the butter and place in the pheasant breasts and cook for 2/3 minutes each side on a medium heat until really golden brown and place in a roasting tin. Place in the oven for approx. 10 minutes. Remove from oven, cover lightly with foil and leave to rest for 5 minutes before slicing each breast on an angle into 2 or 3 slices.

5. To serve, spoon the sauce onto 4 large, warm soup plates and top with the sliced pheasant. Decorate with some fresh thyme sprigs and take straight to the table. Serve with your favourite vegetables.
Skills Covered
for the sauce
20g unsalted butter
8 shallots, peeled and halved
1tsp caster sugar
1 clove garlic, crushed
3tsp flour
200mls chicken stock
300ml red wine
8 prunes halved
2 bay leaves
Large sprig fresh thyme
2 tablespoons port
15g very dark chocolate
for the pheasant
30g butter
4 pheasant breasts
200g black pudding (optional)
12 rashers Denhay streaky bacon
Pheasant au vin
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