Pheasant with Celery and Port

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Chicken or guinea fowl may also be used.


  • 1 plump pheasant
  • 45 g/ ozs/3 level tablesp. butter
  • 1 finely-chopped onion
  • 110 g/4 ozs streaky bacon
  • 84 ml/4 fl ozs/½ cup port
  • 290 ml/½ pint/ cups chicken or pheasant giblet stock
  • salt and freshly-ground pepper
  • 1 head of celery
  • 185 ml/6 fl ozs/¾ cup cream
  • squeeze of lemon juice if necessary
  • roux (optional)


  • chopped parsley


Preheat the oven to 180°C/350°F/regulo 4.

Cut the rind off the bacon and cut into 5 mm/¼ inch cubes. Melt the butter in a casserole, add the bacon and onion and cook for a few minutes. Remove to a plate.

Smear a little butter on the breast of the pheasant and brown it in the casserole over a gentle heat. Return the onion and bacon to the casserole, then add port and stock. Bring to the boil, cover and cook in a moderate oven for 30 minutes.

Meanwhile, slice the celery into 10 mm/½ inch pieces, at an angle. Add to the casserole, packing it all around the pheasant. Season with salt and freshly-ground pepper and replace the lid. Cook for a further 30–35 minutes. Remove the pheasant as soon as it is cooked, strain and de-grease the cooking liquid. Arrange the celery and bacon in a serving dish, carve the pheasant into 4 portions and arrange on top of the celery.

Bring the cooking liquid back to the boil, add cream and simmer for 4 or 5 minutes to intensify the flavour. Thicken with a little roux if necessary. Taste for seasoning and sharpen with a little lemon juice. Spoon the sauce over the pheasant and celery, and serve scattered with chopped parsley.