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Pheasant, wild mushroom and bacon 'pie'
Fruit and vegetables
15g/½oz dried mixed
wild mushrooms
100g/3½oz mixed fresh
wild mushrooms
, such as chanterelles, wiped or brushed, and sliced if large (or 150g/5½oz sliced portabellini mushrooms)
1
onion
, finely chopped
2
garlic
cloves, crushed
2 heaped tbsp finely chopped fresh
parsley
leaves
1kg/2lb 4oz
floury potatoes
, preferably Maris Piper or King Edwards
salt and
pepper
, to taste
Tins, packets and jars
½
chicken stock
cube
3 tbsp
plain flour
Cooking ingredients
2 tbsp
sunflower oil
2 tsp
truffle oil
Drinks
100ml/3½fl oz tawny or ruby
port
Dairy, eggs and chilled
50g/1¾oz
butter
, cubed
4 tbsp
milk
Meat, fish and poultry
6 rindless smoked streaky
bacon
rashers, cut into 1.5cm/¾in slices
6 skinless
pheasant
breasts, each cut into 6 pieces
Back to recipe
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