Name: Old English Spiced Pheasants with Onions and Walnuts
Yield: Serves 10
Cuisine: British
Ingredients: 2 teaspoons (2 x 5 ml spoons) black peppercorns; 2 teaspoons (2 x 5 ml spoons) allspice berries; 1 teaspoon (5 ml spoon) cloves; 1 tablespoon (15 ml spoon) olive or sunflower oil; 2 large pheasants; 1½ lb (750 g) onions, sliced in rings; 4 oz (125 g) walnut pieces; 1 teaspoon (5 ml spoon) mace blades; 1 tablespoon (15 ml spoon) caster sugar; 2 tablespoons (2 x 15 ml spoons) red wine vinegar; 6-7 fl oz (175-210 ml) dry sherry or cider; 4 oz (125 g) pitted prunes, quartered; butter

Preparation info

Serves
10

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

People are always asking me for different ways to cook pheasant. I created this dish for an old friend’s seventieth birthday party. Spices go well with game and this combination of spices, onions, prunes and walnuts is particularly good; if you can use sweet red onions, all the better. You can increase the quantities for a buffet party. A red cabbage make a good accompaniment.