Pheasant with Fennel

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty

      Easy

Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

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.

Ingredients

  • 1 pheasant, drawn and cut up
  • 2-3 tbsp all-purpose flour
  • 4 tbsp

Method

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 preheated oven at