Pheasant Wrapped in Parma
Ham with Red Wine
Serves 4
No Count & Full Choice 6 pts per serving
(Pheasant is not a no count food)
4 x pheasant breasts 115g each
4 lean slices Parma Ham
1 medium red onion, finely chopped
1 x 1" piece fresh ginger, finely chopped
1 chicken stock cube dissolved in 300ml water
1 tbsp plain flour
225g chestnut mushrooms, sliced
100ml red wine
2 tbsp chopped fresh mixed herbs
Season pheasant breast on both sides then wrap each with a
slice of Parma Ham.
Place in a preheated non-stick pan and dry fry on both sides
for 5-6 mins until lightly browned. remove and set aside.
Add onion to pan, cook gently until lightly coloured.
Add the ginger and 2 tbsp stock. Sprinkle in the flour and "cook
out" for 1 min.
Gradually add the rest of the stock, the mushrooms and wine,
stirring.
Return pheasant to pan and add the herbs. Simmer
gently for 15-20 mins until the sauce has reduced and the pheasant is cooked through.
