Clarissa Dickson Wright, Johnny Scott

Issy’s Pheasants

Preparation info
  • Serves

    2-3

    people
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
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