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Pheasant suprme with wild mushroom compote


Pheasant suprme with wild mushroom compote Recipe

Ingredients:
  • drizzle olive oil
  • 2 x 125g/4oz pheasant
  • salt and freshly ground black pepper
  • 2 tbsp redcurrant jelly
  • handful fresh flatleaf parsley or coriander
  • 20g/oz dried porcini (ceps) or dried mixed wild mushrooms
  • 100g/3oz fresh mushrooms (use wild mushrooms
  • 2 tbsp olive oil
  • 1 small red onion
  • 2 cloves
  • salt and freshly ground black pepper
  • 3 ready-to-bake panini, baguettes
  • Fresh parsley
  • cranberries or redcurrants
Directions:
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