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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