Name: Issy’s Pheasants
Yield: Serves 2-3 people
Ingredients: 1 pound frozen peas; 2½ cups heavy cream; 4 young pheasants; salt and pepper; ¾ cup (1½ sticks) butter

Preparation info

Serves
2-3
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

My friend and colleague Isabel Rutherford is a splendid cook, and various of her recipes adorn my earlier works. This is her pheasant dish and, like all her recipes, it is deceptively easy and very delicious. She cooks every year for A. A. Gill—what higher recommendation do you need!

Ingredients

¾ cup (1½ sticks) butter
4 young pheasants
2½

Method

In a large pan which has a closely fitting lid, melt the butter. Season the birds and place breast down in the butter and cook for 15 minutes. Turn onto the other side and cook for another 15 minutes. Pour the cream over them, cover tightly, and cook gently for 30 minutes.

Cook the peas, and arrange them on a carving dish. Remove the birds from the pan and whisk the liquid vigorously to