Recipe

Braised Pheasant With Red Cabbage Wild Rice Recipe


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Ingredients
  • 2 tb Whisky
  • 6 oz Fresh white breadcrumbs
  • 1 tb Parsley; sliced
  • Salt & pepper
  • --STUFFING-----
  • 1 1 lb haggis
  • 1 Whole egg; beaten

Directions
  • Step #1 --PHEASANT----- 2 1 1/2 lb young hen -pheasants; (1 1/2 to 2) 2 tb Oil 2 md Onions; finely sliced 2 Carrots; peeled & sliced 2 Sticks celery; peeled and -sliced 2 Cloves garlic; crushed 1 sm Leek; sliced 1/2 pt Chicken stock 1 tb Juniper berries; dry roasted -and ; crushed 8 fl Whisky 8 fl Whipping cream 1 ts Lemon juice Salt & pepper Preheat the oven to 190C/375F/gas mark 5.
  • Step #2 For the stuffing, place the haggis in a deep saucepan & cover with water.
  • Step #3 Bring to the boil & let simmer for 30 mins, remove & drain.
  • Step #4 Cut open the haggis & place this in a bowl.
  • Step #5 Add the remaining stuffing ingredients & Spice up to taste.
  • Step #6 Stuff the necks of the pheasants and secure.
  • Step #7 Add the oil to a hot enamelled casserole or roasting tray.
  • Step #8 Spice up the birds well with salt & pepper & brown the pheasants all over.
  • Step #9 Remove & add the onions & vegetable & lightly brown.
  • Step #10 Return the pheasants to the pan & pour over half the whisky.
  • Step #11 Flame, & when the flames die down, add the stock & juniper berries.
  • Step #12 Cover well & bake in the oven for about 45 mins, or until tender.
  • Step #13 This could take a little longer depending on the age of the birds.
  • Step #14 Remove the birds & cut into 4 joints, 2 legs & 2 breasts.
  • Step #15 To finish the dish, keep the joints warm in a serving dish while making the sauce.
  • Step #16 Strain the juices & return to the pan.
  • Step #17 Now add the remaining whisky, cream & lemon juice & reduce to a good consistency.
  • Step #18 Spice up to taste & serve around the pheasants.
  • Step #19 --.
  • Enjoy the Braised Pheasant with Red Cabbage Wild Rice recipe

Related Categories

Main Dish / Wild Game
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