Serves 3 (2 thighs per person)
6 Pheasant Thighs
3 tablespoons ground Almonds
2 Garlic Clove, crushed
125ml dry Sherry
1 Onion, finely chopped
2 Tomatoes, cut in eighths
3 sprigs Thyme
2 Bay leaves
250ml Chicken Stock
Sea salt and freshly ground Black Pepper
1] Gently toast the Almonds in a non stick pan until they turn golden.
2] Heat the Olive Oil and brown the Pheasant all over. Set the thighs aside to rest.
3] Heat a little more Oil in the pan and gently cook then until they soften.
4] Mix the crushed Garlic with a dash of Sherry in a small bowl and let sit.
5] When the Onions have softened, add the Tommatoes and herbs and simmer for a few minutes until they start to break down.
6] Add the Sherry to the pan and raise the heat to bring the Sherry to boiling point. Turn down the heat to simmer the liquid and reduce it to half its volume.
7] Warm the Stock in a pan or microwave.
8] Add the Pheasant, Stock and a little seasoning. Simmer gently for 40 - 50 minutes, covered.
9] Stir in the Almonds and Garlic/Sherry paste and simmer, uncovered, for 10 minutes until the sauce has thickend to your liking.