Juniper berries and orange flavour the sauce, while walnuts contribute a satisfying crunch to this excellent winter casserole. It is served with a warming mash of carrots, parsnips and potatoes – perfect with the pheasant.
Replace the pheasant fillets with 1 jointed pheasant and increase the cooking time in step 3 to 40–45 minutes. Add the celery halfway through the time to avoid overcooking it. * Root vegetables are delicious in the casserole with the pheasant. Omit the onion, celery, apples and walnuts. Instead, in step 2 brown 100 g (3½ oz) shallots, then push them to one side of the pan. Add 200 g (7 oz) baby leeks and toss over a high heat for 2 minutes, then add 200 g (7 oz) each of baby carrots and parsnips. Replace the pheasant and finish as in the main recipe. * Use skinless boneless chicken breasts (fillets) or turkey breast fillets instead of pheasant. * Fennel is a delicious alternative to the celery – use 4 bulbs cut lengthways in half.
Pheasant is low in fat and an excellent source of iron and B vitamins. * Celery contains a compound called phthalide that is believed to help lower high blood pressure.
B6, B12, C, iron, phosphorus * A, folate, copper, potassium, zinc * B1, B2, niacin, calcium, selenium
This was super! So tasty and not at all difficult to make. Freezes really well too. I just used a head of normal celery, and added some redcurrant or crabapple jelly after boiling down the liquid. There was still loads of thin liquid but all very very tasty!! Reasonably low in calories, too, especially if you just serve with some plain boiled potatoes and veg. Didn't bother with the fancy presentation but enjoyed it massively! - 08 Feb 2017