In my days as a pheasant farmer, I was interested to see how energetically the pheasants savaged the fennel in my vegetable garden. Game birds are, of course, potty about aniseed, and this recipe is my revenge.
Coat the pheasant pieces in flour, then sauté in the butter in a flameproof casserole. Stir in sufficient flour to absorb the fat, and blend in the wine, brandy, stock, and a seasoning of salt and pepper. Add the sliced fennel and the onion, and bring to simmering point. Cover the casserole and put into a
Move the pheasant pieces to a warm serving dish. Stir the cream into the sauce and heat through without boiling. Pour over the pheasant. Garnish with the chopped fennel leaf and the bacon.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.