Name: Pheasant with Celery, Cream and Pimentón
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 heads of celery; 25 g (1 oz) butter; 2 shallots, peeled and very finely chopped; 1 teaspoon pimento dulce (sweet paprika); 1 teaspoon pimentón piccante (hot paprika); 2 garlic cloves, peeled and very finely chopped; 1 small glass dry vermouth or dry white wine (say 100 ml/3½ fl oz); 150 ml (5 fl oz) (double) cream; a squeeze of lemon juice (optional); salt and black pepper; 2 plump pheasants, trussed, about 700–800 g (1 lb 9 oz–1 lb 12 oz) each

Rowley Leigh

Pheasant with Celery, Cream and Pimentón

Preparation info

Serves
Four

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
United Kingdom
Dinner
Spicy
October
Gluten-free
England

Method

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method