Name: Pheasant with Celery
Yield: Serves 4
Ingredients: 1 pheasant, trussed; salt; 40 g/1½ oz butter; freshly ground black pepper; 1 small head of celery, cut into 7.5 cm/3 inch lengths; 2 rashers of streaky bacon, cut into strips; a generous 150 ml/¼ pint pheasant or chicken stock; 300 ml/½ pint port; 150 ml/¼ pint double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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.

Ingredients

1 pheasant, trussed
salt
freshly ground black pepper
40 g/1½ <

Method

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 pre

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Ingredients

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