Stuffed Pheasant with Swede and Ginger Mash

SERVES FOUR

INGREDIENTS 

One hen pheasant with giblets(preferable to cocks as the meat is more tender)

One medium onion

Chopped walnuts

For the Sauce

100 ml single cream

One small glass brandy

A little flour

For the Swede Mash

One large swede

Root Ginger

Honey

Butter

Method

Remove any remaining feathers from the pheasant taking care not to tear the skin.Season and smear with oil.

Chop the onion and walnuts and use to stuff the bird.

Roast (Gas Mark Five) or an hour or until the juices run clear. Be careful not to overcook the bird otherwise the meat will become too dry.

While the bird is in the oven fry the giblets with a a couple of tablespoonfuls of flour. Add 400 ml of water and bring to the boil. Simmer for an hour then strain, season, and stir in the cream and brandy.

When the pheasant is cooked, cut into four pieces sing poultry shears and place in an oven proof dish. Pour over the sauce, cover  and place in the oven on a low hear for 20 minutes or so.

Chop the swede into small pieces and boil until soft. Drain, add butter and chopped root ginger and a little honey. Mash, place in a small oven proof dish and bake for half an hour.

Serve with roast potatoes and another vegetable of choice. (Sprouts go well).

As for wine the Montepulciano d’Abruzzo from Aldi goes well (and it’s only £3.49 abottle!)

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