mattydski 560 Posted November 20, 2011 Report Share Posted November 20, 2011 duck and chicken leg portions. 150ml full bodied red wine 1 sprig fresh rosemary 4 shallots 110g diced streaky bacon olive oil 1 tablespoon plain flour if required to thicken. 1 tablespoon redcurrant jelly 150ml chicken stock 300ml fresh orange juice 110g button mushrooms So.... Fry bacon in hot pan until lightly browned, then remove from pan into a slow cooker. Add oil and cook shallots until light brown, then remove to the slow cooker. Place duck and pheasant legs in hot pan, brown both sides, then put them in the slow cooker too. deglaze the pan with wine, stock, rosemary, bouquet garni and garlic, add to the slow cooker. Add in the red currant jelly,the orange juice and the mushrooms. Cook for 4 hours on high On taking out season to taste - at this point you could add a little more orange juice or red currant jelly as you wish. I was trying it to see if I could use up some waste bits from the game we are currently foraging..............It was stunning...... But feck about with the quantities to suit your own cooker...... I never measure anything...so this is a guess.... Quote Link to post Share on other sites
tb25 4,627 Posted November 20, 2011 Report Share Posted November 20, 2011 now that sounds great.. Quote Link to post Share on other sites
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