Name: Pheasant with Cream and Brandy
Yield: Serves 6–8
Ingredients: Salt and freshly ground black pepper; 2 oz/56 g butter; 3 medium onions, peeled and very thinly sliced; 2 rounded tbsp plain flour; 1 rounded tbsp curry powder; 2 pheasants; ½ pint/285 ml double cream; 6 tbsp brandy

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Please don’t be put off by the cream in this recipe. It is a lovely, rich way of cooking pheasant.

Ingredients

2 pheasants
2 oz/56 g butter
3

Main course

Method

In a large, heavy casserole, which has a tightly fitting lid, melt the butter and brown the pheasants well all over. Remove them from the pan and add the thinly sliced onions. Cook gently until the onions are soft, then replace the pheasants in the pan.

Cover with a piece of foil and the lid, and put in a moderate oven, 350°F/180°C/Gas Mark 4, for 1 hour. Test to see if the pheasants ar