Yorkshire Recipes

Ingredients:
For the Casserole
150ml sherry/Madeira
Oil
150ml red wine
6 � 8 pickled walnuts
300mls good stock
dash Tabasco
4 tbsp redcurrant jelly
few juniper berries, lightly crushed
2 bay leaves
8 prunes
2 sticks celery, chopped
125g bacon lardons
2 � 3 carrots, cut in 2.5cm batons
2 onions, peeled and chopped
6 pickled onions, drained and rinsed
few sprigs fresh thyme
2 pheasants � jointed and trimmed to give breast and leg portions
seasoning
For the Stuffing Balls
25g butter
1 small onion, grated
125g fresh breadcrumbs
1 tbsp freshly chopped parsley
1 tbsp chopped thyme
yolk of 1 egg
Rind and zest of 1 lemon
To Garnish
Bacon rolls
Parsley

Method
1. Heat the oil in a roomy casserole. Add the pheasant portions and brown on all sides. Remove.
2. Add the bacon lardoons, onions, celery and carrots. Brown for 5 mins.
3. Add the bay leaves and thyme, drained, pickled onions, pickled walnuts and prunes.
4. Stir in the redcurrant jelly, Tabasco, red wine, sherry or Madeira, stock and Tabasco.
5. Replace the pheasant portions.
6. Bring the mixture to the boil. Reduce the heat and simmer for 1 � - 2 hours or until the pheasant is tender.
7. To make the stuffing balls - Melt butter.
8. Add the onion and cook until softened.
9. Stir in the breadcrumbs and lemon zest and juice, followed by the herbs. Mix well.
10. Shape into little balls the size of walnuts.
11. Place on a baking sheet and bake in a hot oven for 20 mins until crispy and golden.

« Back to the previous page

©2006 NetChimp. All rights reserved. Copyright | Disclaimer| Privacy | Terms and Conditions
Web Design by cheapcheapweb.co.uk