Pot roast pheasant recipe with fennel
Fennel is not to everyone's taste, but in this pot roast pheasant recipe it melts into a buttery stickiness when cooked in this recipe. Try it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- Salt and pepper
- 2 pheasants
- 70g (21⁄2oz) butter
- 1 onion, peeled and diced
- 4 fennel bulbs, trimmed and quartered
- 150ml (5fl oz) Pernod
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