Chicken or guinea fowl may also be used.
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 casserole over a gentle heat. Return the onion and bacon to the casserole, then add port and stock. Bring to the boil, cover and
Meanwhile, slice the celery into 10mm 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
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.
© 2001 Darina Allen. All rights reserved.