Succulent roasted pheasant is braised in ale served with a rich sweet cream sauce.
Preheat oven to 220°c / 425°f / Gas Mark 7.
Place the pheasants flesh side down into a hot pan with the vegetable oil and butter then season. Fry over a moderate heat until the skin is golden brown all over – 5-10 minutes.
Remove the birds from the pan and add the shallots, bacon and thyme and cook until softened. Add the Calvados and reduce until almost dry. Add the sugar and mix well then add the beer and prunes and bring to a simmer. Return the pheasants flesh side up. Return to the simmer and place in the oven for 10-15 minutes
Remove the pheasants from the cooking liquor and let rest. Return the pan to the heat and bring to the boil. Reduce by half and remove the sprig of thyme.
Add the cream and cook until the sauce begins to thicken.
Mean while place the butter into a pan, add the leeks and season. Add 2 tablespoons of water and cover with a lid. Cook for 8-10 minutes or until soft, stirring occasionally.
To serve, place the pheasant half (cutting the leg at the joint if you wish) onto a plate. Spoon out the leeks and pour over the sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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