Pheasant and celery casserole
Preheat the oven to 180ºC (350ºF, gas mark 4). Heat the oil in a flameproof casserole. Add the pheasant fillets and cook over a high heat for 1–2 minutes, turni
Keywords
- Pheasant and celery casserole
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Cooking tools:
- Microplane
- Potato masher
- Baking dish
- Colander
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tbsp extra virgin olive oil
- 4 boneless pheasant breast fillets, about 400 g (14 oz) in total
- 1 onion, finely chopped
- 3 dessert apples, such as Cox's
- 2 celery hearts, halved lengthways
- strip of pared orange zest
- juice of 1 orange
- 1 tsp juniper berries, lightly crushed
- 400 ml (14 fl oz) game or chicken stock, preferably home-made
- 85 g (3 oz) walnut halves
- salt
- pepper
- Golden mash
- 4 carrots, cut into chunks
- 450 g (1 lb) potatoes, peeled and cut into chunks
- 2 large parsnip, cut into chunks
- 100 ml (3 1/2 fl oz) semi-skimmed milk
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