1 cup of red wine
1 cup of water
250g dried plums, pit removed
1 pheasant breast, approximately 1800g
salt and black pepper to taste
3 cloves garlic, peeled and chopped into 4 pieces
juice from half a lemon
2 tablespoons vegetable oil or butter
1/2 cup warm water
2 tablespoons all-purpose flour
1/2 cup heavy cream
1 cup of red wine
1 cup of water
250g dried plums, pit removed
1 pheasant breast, approximately 1800g
salt and black pepper to taste
3 cloves garlic, peeled and chopped into 4 pieces
juice from half a lemon
2 tablespoons vegetable oil or butter
1/2 cup warm water
2 tablespoons all-purpose flour
1/2 cup heavy cream
Mix the red wine with the water and let the plums soak in it for 1 hour
Wash the pheasant breast with cold water and pat dry with paper towels
Season with salt and black pepper, both inside and out
Tie the wings and legs to the body with kitchen twine
Prepare the garlic by mixing it with lemon juice and straining the plums and garlic mixture
Stuff the pheasant breast with 3/4 of this mixture and sew the opening shut
Baste the pheasant with melted butter or oil in a roasting pan, place it in a preheated moderate oven (170°C)
Roast for 1 hour and 15 minutes, or until the pheasant is cooked through, basting frequently with warm water and the pan juices
About 20 to 30 minutes before the cooking time ends, add the remaining fruit mixture to the roasting pan and roast together
Remove the pheasant from the oven, place it on a serving platter and keep it warm
Drain most of the fat from the pan juices
Mix the flour with heavy cream and 1/2 cup warm water
Add this mixture to the hot pan juices, whisking well
Simmer over low heat for an additional 10 minutes
Before serving, remove the kitchen twine and carve the pheasant
Serve whole or in pieces, garnished with the pan juices
Serve with mashed potato
Serves 4-5 people
