Pheasant And Mixed Fruit Chutney

Directions

1. Preheat the oven to 220c/425f/Gas 7.
2. 1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant on the bone as it is more moist. She did however remove the back bone.)
3. 2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz in a blender with the egg and bread. Push the stuffing under the skin. Heat the extra virgin olive oil and butter in a medium ovenproof frying pan.
4. 3 Sear the pheasant in the pan for 2-3 min and transfer to the oven for a further 8-10 min.
5. 4 Place the reserved pheasant legs in a small pan and cover with boiling water. Season, bring back to the boil and simmer for 10-15 min.
6. 5 Strain and pour the stock back into the pan to make the gravy. Add in the red wine and balsamic vinegar.
7. 6 Blend the flour with a little water to make a paste and stir into the gravy. Bring to the boil and simmer for a few min till the flour is cooked out and the gravy thickens slightly.
8. 7 In the meantime, make the chutney. Heat the butter in a medium sauce pan.
9. Add in the apricots, figs, prunes, red wine, balsamic vinegar, dark brown sugar and red onion.
10. 8 Bring the chutney mix to the boil, and allow to simmer for 3-4 min.
11. Add in the apple and seasoning and toss to mix. Cook for a further 2-3 min.
12. 9 Place each piece of pheasant onto each serving plate. Spoon on the chutney and pour over a little gravy.