|Oven ready pheasant||1|
|Onions||2 Small, quartered|
|Celery sticks||3 , thickly sliced|
|Red eating apples||2 , thickly sliced|
|Stock||4 Fluid Ounce (120 Milliliter / 1/2 Cup)|
|Clear honey||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||30 Milliliter (2 Tablespoon)|
|Grated nutmeg||To Taste, grated|
|Toasted hazelnuts||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
1. Preheat the oven to 180°C/350°F/ Gas 4. Fry the pheasant without fat in a non-stick pan, turning occasionally until golden. Remove and keep hot.
2. Fry the onions and celery in the pan to brown lightly. Spoon into a casserole and place the pheasant on top. Tuck the apple slices around it.
3. Spoon over the stock, honey and Worcestetshire sauce. Sprinkle with nutmeg, salt and pepper, cover and bake for 1 1/4-1 1/2 hours or until tender. Sprinkle with nuts and serve hot.