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Autumn Pheasant

Ingredients
  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)
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday
Cook Time: 
90 Minutes
Servings: 
3

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