Pheasant with green peppercorns recipe
information
Preparation time: 30 minutes, plus marinating.
Cooking time: 25-30 minutes.
Calories: 501 per portion
ingredients
2 medium pheasants
175 ml (6 fl oz) unsweetened orange
juice 1 garlic clove, crushed
1 tablespoon chopped chives
salt
2 teaspoons green peppercorns
150 ml (1/4 pint) dry white wine
4 canned artichoke hearts
175 ml (6 fl oz) unsweetened orange
juice 1 garlic clove, crushed
1 tablespoon chopped chives
salt
2 teaspoons green peppercorns
150 ml (1/4 pint) dry white wine
4 canned artichoke hearts
For the garnish
heart-shaped croutons
peeled orange segments
peeled orange segments
method
1. Using a very sharp knife, remove the breasts and drumsticks from each bird. Put the pheasant in a dish with the orange juice, garlic, chives and salt. Cover and chill for 4 hours.
2. Transfer the pheasant and marinade to a large frying pan. Add the peppercorns and the white wine and simmer for 15 - 20 minutes. Add the artichoke hearts and simmer for a further 6-8 minutes, until the pheasant is just tender.
3. Remove the pheasant and artichoke hearts and keep warm.
4. Reduce the cooking juices slightly over a brisk heat; spoon over the pheasant and garnish with the croutons and orange segments.
Look for pheasants with bright, glossy plumage and smooth legs, which indicate young birds. The cocks should have short spurs.
2. Transfer the pheasant and marinade to a large frying pan. Add the peppercorns and the white wine and simmer for 15 - 20 minutes. Add the artichoke hearts and simmer for a further 6-8 minutes, until the pheasant is just tender.
3. Remove the pheasant and artichoke hearts and keep warm.
4. Reduce the cooking juices slightly over a brisk heat; spoon over the pheasant and garnish with the croutons and orange segments.
Look for pheasants with bright, glossy plumage and smooth legs, which indicate young birds. The cocks should have short spurs.
serving amount
serves 8
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