Pot roast pheasant with fino porcini
Ingredients
- 15g dried porcini
- 2 x 800g pheasants trussed
- 8 slices prosciutto
- 2 tbsp rapeseed oil or olive oil
- 2 bay leaves
- 30g unsalted butter
- 6 juniper berries crushed
- 2 thyme sprigs leaves picked
- 10 small round shallots peeled and trimmed
- 1 tbsp plain flour
- 200ml fino sherry
- 500ml chicken stock
- 300g seedless red grapes
- 150ml double cream
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