Supreme of Pheasant with crushed black pepper and raisins
October 6, 2004 No Comments6 x suprèmes of pheasant or guinea fowl (3 birds), skin on – okay I know it isn’t technically a ‘suprème’ if the skin’s left on, but what else can you call it?
Sea salt and freshly ground black pepper
250 ml red wine
Zest of half a lemon or sprig of lemon verbena
1 tbsp crushed black pepper
60g white raisins or light sultanas
1 small knob butter or 1 dtsp olive oil
Water or stock
Redcurrants on stem for garnish
Serves 6
Recipes
Sea salt and freshly ground black pepper
250 ml red wine
Zest of half a lemon or sprig of lemon verbena
1 tbsp crushed black pepper
60g white raisins or light sultanas
1 small knob butter or 1 dtsp olive oil
Water or stock
Redcurrants on stem for garnish
Serves 6
Unless you are a skilled filleter, ask your poulterer/game dealer to fashion the suprèmes (breast and wing to first joint). Preheat oven to 200C/400F/gas 7. Place the supremes in an open dish or small roasting tin and season, add the crushed black pepper, raisins, lemon zest/verbena, pour over half the wine and roast for 20 mins. Discard any blackened raisins, remove the supremes and reserve, keeping warm. Add the butter and stir vigorously, scraping the bottom of the dish.
Add the rest of the wine and simmer to reduce, adding a little water or stock if necessary. Strain and reserve.