BeebRecipes.co.uk
Archive of BBC Food Recipes

Pheasant 'coq-au-vin'

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1

Method


  1. Heat the oil in a large pan. Add the shallot and garlic and sauté for 1-2 minutes, to soften.

  2. Add the pheasant thighs to the pan and continue to sauté for 8-10 minutes, until the pheasant is crispy, golden and thoroughly cooked.

  3. Add the wine and stock and bring to the boil. Reduce the heat and simmer gently for a further 8-10 minutes, until the sauce has reduced.

  4. Meanwhile, heat the oil and butter in a separate pan. Add the cavalo nero and sauté for a few minutes.

  5. To serve, transfer the pheasant and sauce to a warm dish and spoon the cavalo nero alongside.

Ingredients

  • 2 tbsp olive oil
  • ½ banana shallot, peeled and sliced
  • 1 garlic clove, peeled and chopped
  • 4 pheasant thighs
  • 100ml/3½fl oz red wine
  • 100ml/3½fl oz beef stock

To serve

  • knob of butter
  • 1 tbsp olive oil
  • handful chopped cavalo nero (black-leaf kale)

Shopping List

Pheasant 'coq-au-vin'

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry


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