Pheasant with Smoked Bacon and Mushrooms

Ingredients, serves 4

15 gm dried porcini or mixed dried mushrooms
2 garlic cloves crushed
2 pheasants, dressed
25 gm butter
10 juniper berries, lightly crushed
1 small onion, peeled and finely chopped
125 gm smoked bacon, diced (ahumado)
10 ml plain white flour
300 ml red wine
150 ml chicken stock
175 gm chestnut mushrooms, halved
30 ml redcurrant jelly
salt and black pepper

Method:

Soak the dried mushrooms for 20 minutes in warm water, drain. Spread the garlic over the pheasant. Melt the butter in a frying pan and brown the pheasants all over. Put the pheasant in a casserole dish and add the juniper berries.

Add the bacon and onion to the butter in the frying pan. Fry gently for 10 minutes. Stir in the flour, cook for 2 minutes then add the stock and wine. Bring to the boil and pour over the pheasants.

Cover and bake in the oven at 180°C for 45 minutes. Remove from the oven.

Put the dried and fresh mushrooms around the pheasant. Return to the oven and cook for 40-45 minutes until tender.

Transfer the pheasant and mushrooms to a platter and keep warm. Add the redcurrant jelly to the cooking juices and heat until melted, then check for seasoning. Serve with roast potatoes and vegetables of your choice.