It doesn’t have to be pheasant in chocolate sauce in fact pheasant, duck, pigeon or any richly flavoured game bird will work beautifully in this recipe.
Easy to prepare, the deep, velvety chocolate sauce creates a rich savoury flavour that pairs perfectly with game. Perect for a special occassion.
Serves 2
INGREDIENTS:
4 tbsp olive oil
1 pheasant, cut in half
2 rashers bacon, chopped
2 large onions, chopped
3 medium carrots, chopped
2 cloves garlic, chopped
1 tbsp white wine vinegar
150 ml dry white wine
250 g tomatoes, chopped
poultry or game stock
salt and pepper to taste
small pinch grated nutmeg
15 g dark chocolate, broken into small pieces
½ tsp cornflour mixed with a little white wine
METHOD:
Heat the oil in a large flameproof casserole and fry the pheasant and bacon until lightly browned.
Add the onion, carrots, garlic, vinegar, wine, tomatoes and just enough stock to cover.
Bring to the boil, cover and reduce the heat to low. Cook gently until the pheasant is tender, about 1 hour.
Remove the pheasant to a serving dish and keep warm.
Strain the sauce, discarding the vegetables and bacon, and place in a clean pan. Raise the heat and boil the sauce until it has reduced to about 300 ml.
Add the chocolate and whisk until melted and the sauce is smooth.
Stir in just enough of the cornflour and wine mixture to thicken slghtly. Season with salt, pepper and nutmeg, pour over the pheasant and serve immediately.
