Name: Pheasant Breasts with Wild Berries and Celeriac
Yield: Serves 6
Ingredients: several sprigs of flat-leaf parsley, finely chopped, plus extra for garnish; 2 garlic cloves, peeled and crushed; 200 g (7 oz) black pudding; 6 large cabbage leaves, blanched; flour; salt and pepper; 100 mls (4 oz) fino or dry Amontillado sherry; 1 bay leaf; 1 celeriac; 3 whole pheasant breasts; use the carcasses for the stock; 2-3 tablespoons butter; 200 g (7 oz) blueberries, or bilberries; 1 large mild onion, peeled and thinly sliced; 2 tablespoons elderberries

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

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

Main course

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

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Pheasant Breasts with Wild Berries and Celeriac

Ingredients

Method

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