Ingredients

Steps

• Boil 200ml of red wine with the crumbled beef stock cube in a small pan.
• Simmer the liquid until the volume is reduced by one third.
• Add the sliced onion and pheasant legs to the pan.
• Simmer gently for 15 minutes until the meat is tender and the sauce has thickened.
• Season with salt and pepper to taste.
• Serve the pheasant legs topped with sauce and garnish with thyme leaves.