Recipes

A favourite from Henrietta Green. Pheasant and celery are a classic combination; the chicken livers add richness.

Serves 4-6

    2 pheasants, trussed
    Sea salt and freshly ground black pepper
    75g (3oz) unsalted butter
    100g (4oz) lean beef, finely minced
    100g (4oz) calf's or chicken livers, trimmed and chopped
    1 shallot, peeled and chopped
    1 celery stick, chopped
    Pinch of ground cloves
    300ml (½ pint) white wine

Method

Rub the pheasants both inside and outside with salt and pepper. Melt the butter in a suitable heavy-based casserole over a moderate heat and brown the pheasants all over, then remove from the pan. Add the beef, liver, shallot, celery and cloves and, stirring constantly, cook for a couple of minutes. Then lay the pheasants on top of this mixture, spooning a little over the top of the birds, pour over the white wine and 150ml (¼ pint) water, turn up the heat and bring to the boil. Turn the heat down to a gentle simmer, cover and cook for about one hour or until the pheasants are tender. Once they are cooked, lift them out of the pan and keep warm.

Using either a food processor or a hand blender, whizz the contents of the casserole until smooth. Return to the pan, reheat and, if the sauce should look a little thin, boil it rapidly for a couple of minutes to reduce. Adjust the seasoning and serve separately in a bowl. Carve the birds, ladle over the sauce and serve.