Pheasant a l'Orange Recipe | Abel & Cole
Warm wild pheasant in orange sauce, served with creamy veg mash for a seasonal twist. Perfect for winter meals.
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.abelandcole.co.uk.
Cooking tools:
- Kettle
- Stove
- Pot
- Skillet
- Colander
- Potato masher
- Peeler
- Chef's knife
- Cutting board
- Plate
- Pitcher
- Measuring spoon
- Spoon
Ingredients
- 2 large potatoes
- 2 parsnips
- 45g butter
- 1 leek
- 100g cavolo nero
- 2 tbsp plain flour
- 2 wild pheasant breasts
- 1 chicken stock cube
- 2 oranges
- 1 tbsp Demerara sugar
- 1 tbsp cider vinegar
- A handful of thyme, leaves only
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 2 tbsp + 150ml boiling water
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