Name: Fricassée of Local Pheasant with Ampleforth Apples, Young Leeks, Prunes And Cider Cream, Celeriac Purée
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves one
Cuisine: United Kingdom
Ingredients: 20 g unsalted butter; 200 ml milk; 200 ml cider; 200 ml whipping cream; 2 rashers smoked bacon or pancetta, cut into lardons; seasoning (use ground white pepper); 50 g diced onion; 50 ml game stock, reduced by ⅔; 8 young leeks; ½ celeriac, peeled and cut into 1 cm dice; 2 eating apples, diced or balled; 2 breasts of pheasant, skin on, and cut into 2 cm dice; 10 pitted Agen prunes; a splash of olive oil

Preparation info

Serves
one

Difficulty
Easy
Ready in
1 hr 5

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

“Faisan á la Normande”, one of the first dishes I cooked as a child; we always had pheasant in abundance on the farm. They were raised from day-old chicks in circulary floodlit; plywood pens, then released for the rough shoots in later life. The creamy cider sauce, along with a can of Woodpecker from the village shop, was as far as I got as a youngster. Now with the addition of tender young leeks from the garden, pitted Agen prunes and silky celeriac purée, it has become a lot more suave, y