Pheasant with Fresh Ginger

Name: Pheasant with Fresh Ginger
Yield: Serves 6–8
Cuisine: British
Ingredients: 1 piece of fresh ginger, about 2 inches/5 cm long, cut in fine slivers; 1 cooking apple and 3 sweet apples, all peeled, cored and chopped; 1 garlic clove, peeled and finely chopped; 1 piece of fresh ginger, about 2 inches/5 cm long, cut in fine slivers; 3 oz/84 g butter; 4 onions, peeled and thinly sliced; 2 pheasants; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/255 ml game stock, or water and 1 chicken stock cube; ½ pint/255 ml game stock, or water and 1 chicken stock cube; ¾ pint/420 ml dry cider; ½ pint/255 ml game stock, or water and 1 chicken stock cube; 1 cooking apple and 3 sweet apples, all peeled, cored and chopped; 1 rounded tbsp plain flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I used to have to go to great lengths to get fresh root ginger when I first made this recipe. Changed days now – fresh ginger is to be found in the Co-op in Broadford.

Ingredients

2 pheasants
3 oz/84 g butter
4

Europe
United Kingdom
Broadford
Main course
Mediterranean

Method

Melt the butter in a large casserole which has a tightly fitting lid. Brown the pheasants really well all over, remove from the pan and keep warm. Lower the heat a little under the pan, and add the thinly sliced onions. Cook, stirring occasionally, until the onions are soft. Add the garlic, slivers of ginger, the chopped apples and the flour, and cook for 1–2 minutes. Then gradually stir in the