Kilnsey Park ‘Coq Au Vin’ with a Twist

Main courseServes 4

For a simple post-Christmas supper using the finest local and seasonal ingredients, try this take on Coq Au Vin using pheasant instead of traditional chicken.  A favourite from Kilnsey Park Estate in Skipton.


A brace of Kilnsey Pheasants jointed

1lb of bacon cut into strips

16 shallots peeled

2oz butter

2floz vegetable oil

¼ pint brandy

½ bottle red wine

2 table spoons of flour

2 table spoons of fresh thyme

2 bay leaves

3 table spoons sugar mixed with a little ground nutmeg

1lb button mushrooms

6 garlic cloves crushed


  1. Using a heavy casserole sauté the shallots and bacon in a little oil and butter until golden. Brown the birds in the oil and pour on the brandy, heat and flame.  Remove the birds.  Add the flour and stir well.
  2. Replace the pheasant, shallots and bacon. Add the wine, herbs, sugar, mushrooms and garlic.
  3. Cover the pan and cook for 1.5 hours in the oven.
  4. Garnish with croutons and serve with mashed potatoes.