Recipes

A favourite main course from Henrietta Green, this recipe is a good way to put to use any older pheasants that may benefit from casseroling.

Serving 6-8

    30g (1oz) butter
    450g (1lb) unsmoked streaky bacon, chopped
    2 pheasants
    2 heads of celery, trimmed and sliced
    Small pinch of celery seeds
    300ml (½ pint) port
    575ml (1 pint) game or chicken stock
    Sea salt and freshly ground pepper

Method

Preheat the oven to 160C/325F/gas mark 3

In a large heavy-based casserole which has a tight-fitting lid, melt the butter over a medium heat. Add the chopped bacon and sauté until it is golden brown. Using a slotted spoon, remove the bacon from the pan and reserve.

Season the pheasants with salt and pepper and brown them all over in the bacon fat in the same pan.

Meanwhile put the celery in a bowl, pour over enough hot water to cover and leave to stand for about one minute to blanch. Using a sieve, strain the celery and refresh it under cold running water.

Add the celery to the casserole, along with the bacon and celery seeds. Pour over the port and stock. Cover the pan and cook in the preheated oven for about one hour, or until the pheasants are tender.

Using a slotted spoon, transfer the pheasants to a suitable carving board, carve into quarters and keep warm. Strain the contents of the casserole through a sieve into a saucepan, adding any juices from the carved pheasant. Leave the casserole juices to stand for about five minutes to allow the fat to separate and rise to the surface, then spoon it off.

Meanwhile, whizz the strained ingredients in the food processor until smooth, adding a little of the juices if necessary. Return this purée to the pan along with the juices and stir together over a low heat to reheat the sauce.

Pour the sauce over the pheasant and serve.