Pheasant Stew with Whisky is a traditional Scottish recipe for a classic stew of pheasant cooked with bacon, shallots and button mushrooms in a chicken stock base flavoured with blended whisky. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Pheasant Stew with Whisky.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 pheasants, jointed into 4 breasts and 4 leg portions
8 rashers of streaky bacon
8 fresh bayleaves
240g (8 oz) shallots, peeled
100g (3 1/2 oz) wild or button mushrooms, cut into bite-sized pieces
180ml (2/3 cup) blended whisky
300ml (1 1/4 cups) chicken or light game stock
salt and freshly-ground black pepper, to taste
1 bouquet garni
6 tbsp vegetable oil
Method:
Sit a bayleaf on top of each pheasant joint then wrap each joint with a rasher of bacon to enclose the bayleaf. Secure the bacon in place with a cocktail stick.
Heat the vegetable oil in a frying pan, add the pheasant joints and fry until lightly browned all over. Remove the joints and set aside to keep warm.
Add the shallots to the pan and fry in the remaining oil until lightly coloured all over. Remove with a slotted spoon and set aside. Add the button mushrooms and fry until lightly browned then remove with a slotted spoon and set aside.
Pour the whisky and the stock into the pan, bring to a boil, stirring constantly and continue boiling for 5 minutes.
Add the bouquet garni and adjust the seasonings to taste. Return the meat, shallots and mushrooms to the pan, over and simmer gently for about 50 minutes or until the pheasant pieces are tender.
Serve 1 leg and 1 breast half per person. Divide the shallots and mushrooms between the plates then pour the stock into a warmed gravy boat. Serve with mashed potatoes and green vegetables.
