Pheasant with Celery Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 large old pheasant
  • 1 pint stock
  • 1 head celery
  • 2 oz butter
  • 1 onion
  • Parsley, thyme and bay leaf
  • 1 clove
  • Salt and pepper
  • 1 oz butter mixed with 1 oz flour
  • ΒΌ pint cream


    The stock for cooking the pheasant should include a carrot and onion, a couple of cloves, salt and pepper and a good sprig of parsley. Poach the pheasant in this until tender (this will depend on the age of the bird). Cut the bird into neat pieces for serving with the celery sauce.

    Make sauce by cooking the chopped celery in butter with the onion, herbs, clove, salt and pepper until tender, then simmering in half-pint of the pheasant stock until really soft. Put the celery through a sieve and thicken with the butter and flour worked together. Finally, stir in the cream and pour over the pheasant. The sauce should be rather thick. If time is short and the celery young and without strings, the pieces may be left whole without sieving. If money is short, use a little top of the milk instead of cream for the sauce. The same recipe may be used for partridges and this quantity of sauce will be enough for two birds.