Pheasant with Sussex Slipcote Garlic & Herb
2 x 100g Sussex Slipcote garlic & herb cheeses
500g button mushroons
500ml double cream
300ml white wine
2 chicken stock cubes
1tblsp plain flour
2 cloves garlic, crushed
1tblsp soft butter
Flat leaf parsley, to garnish
Pheasants are in season until February 1st. If you are preparing the pheasants from feather, do not bother to pluck them just skin them. If you are buying them from the butcher then take the skin off.
Heat a little olive oil in a heavy casserole and seal each pheasant quickly. Then add your white wine and 500ml of chicken stock. Add a couple of crushed garlic cloves and place in a pre-heated oven at 170 C for 45 minutes. Take the pheasants out of the stock and cool enough so you can take the meat off the bone. Meanwhile reduce the stock by half over a high heat on the hob. Once reduced, strain the stock and put to one side. In the same casserole, melt the butter and mix with the flour to make a roux. Add the reduced stock little by little to the roux to make a thickish sauce. Once the flour is cooked out, add the cream and Sussex Slipcote Garlic & Herb cheeses. You will now have a nice thick creamy and garlicky sauce. Once you have taken the pheasant off the bone, cut the meat into bite-size chunks and add to the sauce and season with salt and pepper. Fry the mushrooms in a little butter and also add to the sauce. Serve with rice and garnish with plenty of parsley.