Pheasant 'Coq-Au-Vin'

Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
g

Butter

A knob of butter

Liquids

100
ml

Red Wine

100
ml

Beef Stock

Meat

4
piece

Pheasant Thighs

NutsSeeds

1
clove

Garlic

Peeled and chopped

OilsFats

30
ml

Olive Oil

For the main pan

15
ml

Olive Oil

For sautéing the kale

Vegetables

0.5
piece

Banana Shallot

Peeled and sliced

1
handful

Cavolo Nero

Chopped

Steps

Heat the oil in a large pan and sauté the shallot and garlic for 2 minutes.
Add pheasant thighs and sauté for 10 minutes until crispy and cooked through.
Pour in wine and stock, bring to a boil, then simmer for 10 minutes to reduce.
Heat oil and butter in a separate pan and sauté the cavolo nero for several minutes.
Serve the pheasant and sauce in a warm dish with the kale on the side.