Ingredients Jump to Instructions ↓

  1. 1 large bulb of fennel, about 300 g (10 1/2 oz) 1 tbsp sunflower oil

  2. 1 pheasant, about 1 kg (2 1/4 lb), jointed into 4 or 8 pieces 100 g (3 1/2 oz) shallots or button onions, halved

  3. 4 pieces stem ginger, about 115 g (4 oz) in total, cut into thin strips

  4. 4 tbsp ginger wine

  5. 300 ml (10 fl oz) chicken stock, preferably home-made salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C (375°F, gas mark 5). Trim the fennel, retaining any feathery leaves for the garnish, then cut the bulb lengthways into 8 wedges. Set aside.

  2. Heat the oil in a large flameproof casserole over a moderately high heat. Add the pheasant joints and shallots or button onions and fry to brown on all sides.

  3. Add the fennel wedges. Turn the pheasant joints skin side up and sprinkle over the strips of ginger. Add the ginger wine and enough stock to come halfway up the pheasant joints but not cover them. Season to taste.

  4. Bring to the boil, then cover the casserole and transfer to the oven. Cook for 1–1 1/4 hours or until the pheasant is tender. Serve garnished with the reserved fennel leaves.


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