• 4servings
  • 75minutes
  • 650calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp extra virgin olive oil

  2. 4 boneless pheasant breast fillets, about 400 g (14 oz) in total

  3. 1 onion, finely chopped

  4. 3 dessert apples, such as Cox's

  5. 2 celery hearts, halved lengthways

  6. strip of pared orange zest

  7. juice of 1 orange

  8. 1 tsp juniper berries, lightly crushed

  9. 400 ml (14 fl oz) game or chicken stock, preferably home-made

  10. 85 g (3 oz) walnut halves

  11. salt and pepper

  12. Golden mash

  13. 4 carrots, cut into chunks

  14. 450 g (1 lb) potatoes, peeled and cut into chunks

  15. 2 large parsnip, cut into chunks

  16. 100 ml (3 1/2 fl oz) semi-skimmed milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Heat the oil in a flameproof casserole. Add the pheasant fillets and cook over a high heat for 1–2 minutes, turning to brown both sides. Use a draining spoon to remove them from the pan and set aside.

  2. Add the onion to the casserole, reduce the heat to low and cook gently for about 5 minutes or until softened but not browned. Peel, core and dice 2 of the apples and add to the casserole (reserve the third apple for garnishing). If the celery is too long to fit in the casserole, cut it across in half, then add to the casserole with the orange zest and juice, juniper berries, stock and walnuts. Season lightly and bring to the boil over a moderate heat.

  3. Return the pheasant fillets to the casserole, tucking them under the celery. Cover tightly and transfer to the oven to cook for 20–25 minutes or until the pheasant is tender. The celery should still be quite firm. Do not overcook or the pheasant will become dry and the celery too soft.

  4. Meanwhile, prepare the mash. Put the vegetables in a large saucepan and pour in just enough boiling water to cover. Add salt to taste and bring back to the boil. Reduce the heat, cover the pan and simmer for about 20 minutes or until the vegetables are tender.

  5. Tip the cooked vegetables into a colander to drain. Pour the milk into the pan and place over a high heat. When the milk is hot, remove from the heat and return the vegetables to the pan. Mash the vegetables with the milk and seasoning to taste until smooth. Cover the pan to keep the mash hot while you finish the casserole.

  6. Use a draining spoon to transfer the pheasant, celery, apples and walnuts to a warm dish. Cover and keep hot. Discard the orange zest, then bring the cooking liquid to the boil over a high heat. Boil hard for about 5 minutes or until the liquid is reduced and slightly syrupy in consistency.

  7. Meanwhile, quarter and core the apple for the garnish, then cut it into neat slices. Divide the mash among 4 plates and top with the celery, apples and walnuts. Slice the pheasant and arrange on the celery. Taste the sauce for seasoning, then spoon it over the pheasant and celery. Garnish with the apple slices and serve.


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