Fricassée of Local Pheasant with Ampleforth Apples, Young Leeks, Prunes And Cider Cream, Celeriac Purée


Preparation info

  • Main dish - Serves


    • Difficulty


    • 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, yet still within the boundaries of comfort food in the depths of winter.