Pheasant with Celery and Port

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Simply Delicious: Book 1

By Darina Allen

Published 1989

  • About

Chicken or guinea fowl may also be used.

Ingredients

  • 1 plump pheasant
  • 45 g/ ozs/3 level tablesp.

Method

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

Cut the rind off the bacon and cut into 5 mm/¼ inch