Pot Roast Pheasant with Fenland Celery, White Wine and Fennel Seeds Recipe at Fenland Celery
Try our Pot Roast Pheasant with Fenland Celery, White Wine and Fennel Seeds recipe or discover more ways with British Fenland Celery.
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Ingredients
- 50g butter
- 2 tbsp olive oil
- 2 pheasants
- 6 shallots, peeled & cut in half
- 4 large sticks Fenland celery, each cut into 3, plus a few leaves
- 3 fat cloves garlic, sliced
- 2 tsp fennel seeds, lightly crushed in a pestle & mortar
- 500ml white wine
- Salt
- freshly ground black pepper
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