Pheasant Breasts with Wild Berries and Celeriac

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 3 whole pheasant breasts; use the carcasses for the stock
  • 2-3 tablespoons butter
  • 1

Method

Remove the pheasant breasts from the bone, chop the carcasses, and put in a saucepan of water. Bring to the boil. Skim the foam from the surface, and simmer. Reduce until you have about 500 mls (18 oz