Name: Pheasant with Celery and Port
Yield: Serves 4
Cuisine: Ireland
Ingredients: 290 ml/½ pint/1¼ cups chicken or pheasant giblet stock; chopped parsley; roux (optional); 110 g/4 ozs streaky bacon; 185 ml/6 fl ozs/¾ cup cream; 1 finely-chopped onion; 45 g/1½ ozs/3 level tablesp. butter; 1 head of celery; 1 plump pheasant; 84 ml/4 fl ozs/½ cup port; salt and freshly-ground pepper; squeeze of lemon juice if necessary