Pheasant with Celery and Port

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Chicken or guinea fowl may also be used.


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


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