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2 tbsp butter

1 small onion or a couple of shallots, finely diced

1 small leek, chopped into rings

2 cloves finely diced garlic

250g pearl barley

1 tbsp thyme

250ml vermouth

750ml pheasant or chicken stock.

4 handfuls of slow cooked shredded pheasant leg (I batch cook & freeze in portions so they’re available throughout the year) or 4 diced pheasant breasts.

4 handfuls spinach leaves

2-3 tbsp extra mature cheddar (or parmesan) finely grated

8 sage leaves

Salt & Pepper

Method : - 


Reserve around 1 tsp butter. Melt the rest & oil and soften onion/shallots & leek. Then add garlic & soften being careful not to burn it.

Brown pheasant breasts if using.

Add pearl barley & thyme & shredded pheasant leg, fry for another couple of minutes, coating in the butter. Add a little more butter if needed.

Add vermouth and reduce a little.

Add stock and simmer for ½ hour or so, stirring occasionally until the pearl barley is tender. If it looks a little dry add a little more stock/ water / vermouth / wine.

 When barley is tender stir through the spinach leaves until wilted.

Check everything is piping hot through.

Turn into serving dish / individual bowls and stir through the cheese. Season.

Fry the sage leaves in the reserved butter and use to garnish.

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