This is a really low fat dish with beautiful mushrooms and the berries of late Summer. Serve with sautéed potatoes tossed in butter with basil, swede puree and savoy cabbage. Some pasta like spatzelle or fettuccine is equally good with this pheasant dish.
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Prepare the pheasants by removing the breasts and the legs. Use the same technique as in the video on cutting up a chicken.
Roast the bones left over in the oven with chopped carrots, onion & celery.
Drain off any fat and place the bones and vegetables in a large saucepan. Cover with the gravy and boil up, simmer for half an hour. Then pass through a sieve, return to heat, taste and season with salt & pepper.
Meanwhile heat up a large frying pan with oil. After seasoning the pheasant legs and breasts, cook the legs first for ten minutes turning once before adding the breasts to the frying pan. Cook for a further 12 minutes.
Remove the pan from the heat and pour off the excessive fat, return to the heat, add the cassis and flame.
Add the woodland mushrooms and the gravy. Bring to the boil and simmer for about 3-4 minutes, taste season where necessary if you would like a more blackcurrant flavour add a dash of blackcurrant purée or cordial.
Cooking sous-vide then vac pac the breasts with rosemary, oil and salt & pepper. Cook at 62C for at least an hour. Sear in hot oil and serve.
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