|NOT OldTrout’s Pheasant Crumble|
A brace of pheasants
- 1/2 lb chopped streaky bacon
- 2 onions, 2 carrots and 2 sticks of celery – all chopped
- 2 oz butter
- 1 tablespoon of oil
- 2 oz raisins
- The juice and zest of an orange
- 3 tablespoons of brandy
- 1/2 pint of dry cider
- 1/2 pint of pheasant or chicken stock
- Bouquet garni – parsley, thyme and bay leaf
- 2 tablespoons of cornflour
- 1 tablespoon of redcurrant jelly
- 4 oz flour
- 2 oz porridge oats
- 2 oz flaked almonds
- 4 oz butter
Soak the raisins in the orange juice; reserve the zest for the crumble.
Sauté the birds in a frying pan and remove to a casserole pan.
Fry the bacon and add to the casserole.
Sauté the onion, carrot and celery and add to the casserole.
Warm the brandy and set light to it before pouring it over the pheasants. (A ladle works well).
Shake the pan to quench the flames.
Add the cider and stock. Add the raisins and juice and the bouquet garni.
Season with salt and pepper and bring it to a simmer.
Cook for 40-60 minutes until the pheasants are just cooked.
Meanwhile chop the butter into small pieces and make the crumble including the orange zest.
Remove the pheasants from the pan to cool. Mix the cornflour with a little cold water and add to the pan. Increase the heat and thicken the sauce. Add the red currant jelly. Take the meat from the bones and cut into bite-size pieces before returning to the sauce.
Now transfer it to a gratin or lasagne dish and cover it with the crumble.
Bake in the oven for 30-40 minutes at 180C or gas 4.