| 1 |
Pack the prunes into a basin and cover with port; soak overnight. Transfer the prunes and port to an oven-proof dish, cover with foil and cook until just tender; remove the prunes with a draining spoon and put on one side; retain the liquor. |
| 2 |
Soften 1 ounce of the butter and mix the spices with this, adding a little salt and pepper; rub this mixture over the pheasants. Put a small nut of butter into each bird together with 2 or 3 sage leaves. |
| 3 |
Heat the oil in a heavy-bottomed pan that can be transferred to the oven, add the remaining butter and carefully brown the pheasants on all sides. |
| 4 |
Cover each bird with a bacon rasher; transfer the pan to the oven and roast the birds at 220 C/425 F/gas mark 7 for 35 to 45 minutes, or until the pheasants are just cooked. Take care not to over-cook the birds or they will be dry; baste two or three times during roasting time. |
| 5 |
Remove the pan from the oven and discard the bacon. Put the pheasants into a serving casserole and remove any string or skewers. Arrange the prunes around the birds and put to keep warm. |
| 6 |
Finely chop the onion and add to the pan juices; return the pan to the top of the stove and brown the onion carefully. Add the mushrooms, either quartered or finely sliced, and toss these with the onion over a good heat until they acquire a light golden colour. Sprinkle on the flour and stir in well. |
| 7 |
Add the port and stock and carefully bring to the boil; reduce the heat and simmer for 20 minutes; carefully remove any scum or fat, correct the seasoning and strain the sauce over the pheasants and prunes-it should be bright and rich brown colour. If the sauce should be too thick, add a little chicken stock or even orange juice. |
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