Pheasant and Asparagus Bake

Name: Pheasant and Asparagus Bake
Cook time: 30 min
Total time: 30 min
Yield: Serves: 6-8 people
Ingredients: 1 onion; 1 carrot; 2 sticks of celery; 50 g butter; 75 g plain flour; 500 ml stock; 100 ml milk; 8 pheasant breasts; 1 bay leaf; A few parsley stalks; 1 can of asparagus; 25 g butter; 5 or 6 slices of bread; 295 ml tin of condensed chicken soup; 200 ml crème fraiche; 1 tbsp wholegrain mustard; 2 tbsp chopped parsley

Preparation info

Serves:
6-8
people

Difficulty
Medium
Ready in
30 min

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

During shooting season this dish is a firm favourite at the shoot lunches, especially as we always use our own birds. It’s equally delicious with partridge, turkey or chicken. – Janice Topham and Louise Santry

Ingredients

2 sticks of celery
1 carrot
1 onion

Main course
Baking

Method

Make the stock the day before. Roughly chop the celery, carrot and onion. Arrange the pheasant breasts snugly in a casserole dish with the bay leaf and parsley stalks on top. Season with salt and pepper, then cover all the meat and veg with cold water. Bring to the boil and then simmer for 1 and a half to 2 hours until the pheasant breasts are very tender. Leave to cool completely in the liquid