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Mother’s pheasant

Posted by: Richard Abbey
123Mother’s pheasant supporting image

Mother’s pheasant with port, celery & cream

To mark their 50th anniversary, Lakeland invited friends and readers to donate their recipes to make-up a very special book. Proceeds were donated to Children in Need.

 

This recipe was donated by an anonymous reader who said this about her favourite recipe:

“I decided to enter the competition in recognition of my mother’s superb cooking and baking skills. She was a farmers' wife from Yorkshire and loved sharing her food with family and friends. I know she would have been pleased to share and give pleasure to other like-minded cooks. My mother took me to the flagship Lakeland store when it was first opened in Ambleside and I have subsequently introduced her granddaughter to Lakeland.”

 

Mother’s pheasant with port, celery & cream

 

Serves 4

1 pheasant

175ml port

1 head celery, chopped

175ml cream

110g butter

2 rashers streaky bacon, chopped

275ml chicken stock

1 egg yolk

Salt and pepper, to season

1 tbsp parsley, chopped (optional)

 

Method

Heat the butter in a casserole pan and brown the pheasant, turning for approximately 10 minutes.

Add the port, bacon, salt and pepper and stock and simmer for 30 minutes with the lid on.

Add the celery and simmer for another 40 minutes, or until the pheasant is cooked.

Take the pheasant, celery and bacon out of the pan and keep warm.

Reduce the stock by boiling for 15 minutes. Remove from the heat.

Add the egg yolk and cream (stirred together).

Return the stock to the heat and stir gently without boiling.

Serve decorated with the parsley (optional).

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