Pheasant with Cherries

(Serves 4 )

Ingredients:

         4 Pheasant breasts
         7 oz (198g) shallots halved
         1 jar pitted morello cherries
         1 large onion (sliced)
         2 garlic cloves (crushed)
         2 whole cloves
         3 bay leaves
         1 table spoon honey
         ½ table spoon mixed spice
         1 table spoon brown cane sugar
         1/2 pint (0.23 ltr) chicken stock
         2 table spoons vegetable oil
         ½ oz butter
         Salt & pepper to taste

 

Preparation:

Coat the pheasant breasts with well-seasoned flour, and fry with the oil and butter in a saucepan for 4-5 minutes. Remove and add to the slow cooker.

Add the shallots, garlic and sliced onion to the saucepan and fry for 2-3 minutes, then add the rest of the ingredients. Bring to the boil and simmer for 4-5 minutes before adding the mix to the slow cooker.

Cook on ‘low’ for 2 ½ - 3 hours.

Taste, then season/thicken to suit.

 

Can be served with boiled rice, or potatoes and vegetables, to make an ideal evening meal.

 

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