Braised Pheasant

Name: Braised Pheasant
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: ½ cup (90 g) shelled walnuts, roughly chopped; 2 tablespoons cornflour; Salt and pepper; 1 teaspoon Worcestershire sauce; ⅝ cup (1.5 dl) red wine; 2 tablespoons red-currant jelly; 2½ cups (6 dl) good brown stock; 1 tablespoon seasoned flour; ½ stick (60 g) butter; 4 slices streaky bacon, cut into ½ inch (1 cm) pieces; 1 brace old pheasants; 2 large onions, cut in rings

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This is a Victorian recipe from Oxfordshire. A brace of old birds was sometimes cooked like this for an informal autumn dinner and served with rice and the first brussels sprouts of the season.

Ingredients

1 brace old pheasants
2 large onions, cut in rings
½ stick (60

Europe
United Kingdom
Engalnd
Main course
Autumn

Method

In a frying-pan fry the onions in the butter, then put them into a large casserole. Fry the bacon in the same pan and put on top of the onions. Set aside the pan with the fat in it.

Rub the birds all over with the seasoned flour and place them side by side, breast upwards, on top of the bacon. Melt the red-currant jelly in a saucepan and stir in the stock, the wine and the Worcestershir