Name: Pheasant with Celery and Port
Yield: serves 4
Ingredients: roux (optional); 175 ml cream; chopped parsley; squeeze of lemon juice if necessary; 300 ml home-made chicken stock; ½ or 1 small head of celery; salt and freshly ground pepper; 1 plump pheasant; 110 g streaky bacon in one piece; 1 finely chopped onion; 45 g butter

Preparation info

serves
4

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Chicken or guinea fowl may also be used.

Ingredients

110 g streaky bacon in one piece
45 g butter
1 finely chopped <

Method

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

Cut the rind off the bacon and cut into 7mm 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 casse