Fresh Fruit Soup
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Pot roast pheasant with fino porcini
Details
- Servings: 16
- Dish: main course
Cuisine
- british
Ingredients
- 15g dried porcini
- 2 x 800g pheasants, trussed
- 8 slices prosciutto
- 2 tbsp rapeseed oil or olive oil
- 2 bay leaves
- 30g unsalted butter
- 6 juniper berries, crushed
- 2 thyme sprigs, leaves picked
- 10 small round shallots, peeled and trimmed
- 1 tbsp plain flour
- 200ml fino sherry
- 500ml chicken stock
- 300g seedless red grapes
- 150ml double cream
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