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Beer-braised pheasant with leeks, prunes and bacon

David Massey from Food Uncut
Game birds can be dry but David Massey's braising and roasting technique produces crisp skin, succulent flesh and a rich sweet sauce

Beer-braised pheasant with leeks, prunes and bacon

Method

1. Preheat the oven to 220C/gas 7.

2. Heat the vegetable oil and half the butter in a very large, hot ovenproof frying pan. Place the pheasants flesh-side down in the pan and season with salt and pepper. Fry over a moderate heat until the skin is golden brown all over, about 5-10 minutes. Remove the birds from the pan and set aside.

3. Add the shallots, bacon and thyme to the frying pan and cook until softened. Add the calvados, bring to a boil and simmer until the liquid has reduced and the pan is almost dry. Add the sugar, mix well, then add the beer and prunes and bring to a simmer.

4. Return the pheasants to the pan flesh-side up. Bring the pan back to a simmer and transfer to the hot oven for 10-15 minutes.

5. Remove the pheasants from the cooking liquor and set aside to rest. Return the pan to the heat and bring to the boil. Simmer until the volume of liquid has reduced by half. Remove the sprig of thyme. Add the cream and cook until the sauce begins to thicken.

6. Meanwhile, melt the remaining 15g of butter in a small frying pan. Add the leeks, some salt and pepper, and 2 tablespoons of water. Cover with a lid and cook for 3-5 minutes, stirring occasionally, until the leeks are tender.

7. To serve, place a portion of pheasant (cutting the leg at the joint if you wish) on each serving plate. Spoon out the leeks and pour the sauce over the pheasant.

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Prep: 25 min
Cook: 1 hr 10 min

Ingredients
1 tbsp vegetable oil
30g Butter
2 oven-ready pheasants, halved lengthways
salt and pepper
2 Shallots, diced
100g streaky bacon, diced
1 sprig Thyme
3 tbsp Calvados
2 tsp brown sugar
300ml beer
8-10 prunes
75ml double cream
2 Leeks, cut into strips