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4
Easy
Published 1990
This is another old favourite that I learnt from George Perry-Smith at the Hole in the Wall. Pheasant, celery and port go together so well – a time-honoured combination that outlives the fleeting fashions of the food world.
Season the pheasant inside and out with salt and pepper. Melt the butter in a flameproof casserole and brown the pheasant. Lift out the bird and set aside. Sweat the celery and bacon in the fat for 10 minutes. Return the pheasant to the casserole, breast side down. Add the stock, port, and salt and pepper to taste. Bring to the boil, then cover and cook in a