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Archive of BBC Food Recipes

Pheasant with red wine and onions

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Place the red wine in a small pan and crumble in the beef stock cube. Bring to a boil, reduce the heat and simmer until reduced in volume by a third.

  2. Add the onion and the pheasant legs and simmer gently for 15 minutes or until the pheasant legs are cooked through and tender and the sauce has reduced to a thick consistency. Season, to taste, with salt and freshly ground black pepper.

  3. Place the pheasant legs onto a warm serving plate and spoon over the red wine sauce and the onions. Garnish with the fresh thyme and serve at once.

Ingredients

  • 200ml/7fl oz red wine
  • 1 beef stock cube
  • ¼ onion, sliced
  • 2 pheasant legs, skin removed
  • salt and freshly ground black pepper
  • sprig fresh thyme, leaves only

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Pheasant with red wine and onions

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