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

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

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

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Ingredients

Method

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