Pheasant with Fennel from Two Fat Ladies Obsessions by Clarissa Dickson Wright
In my days as a pheasant farmer, I was interested to see how energetically the pheasants savaged the fennel in my vegetable garden. Game birds are, of course, potty about aniseed, and this recipe i...
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 app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Mixing bowl
- Whisk
- Plate
Ingredients
- Salt
- freshly ground pepper
- 1¼ cups pheasant stock
- 1 large bulb of fennel, finely sliced
- 4 tbsp butter
- 2-3 tbsp all-purpose flour
- 1 tbsp brandy
- A glass of white wine
- ⅔ cup heavy cream
- 1 onion, minced
- 4 oz bacon (about 4 thick slices), cut into strips and fried until crisp
- 1 tbsp chopped fennel leaf
- 1 pheasant, drawn and cut up
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