Pheasant with Celery, Cream and Pimentón

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Peeled, seeded and chopped cucumber, briefly sautéed and added at the end, makes a good alternative to the celery.


  • 2 plump pheasants, trussed, about 700–800 g (1 lb 9 oz


Preheat the oven to 200°C (400°F, Gas Mark 6).

Season the pheasants. Melt half of the butter in a flameproof casserole dish just large enough to hold the birds. Add the pheasants and turn the heat down so that the butter gently foams without burning. Let them colour well on all