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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Pheasant Indiana
Created by admin, Monday, 29 November 1999
Description
Can also be done with chicken but an excellent way for pheasant.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

3 roasted pheasants

1 pint / 570 ml double cream

4 tbsp worcester sauce

4 tbsp sweet mango chutney

salt and pepper

Notes

190 deg C, 375 deg F, gas Mark 5, Aga - hot oven
Pheasant Indiana

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 20 Mins

Carve the pheasant breast and skin legs (optional)

Arrange in an ovenproof dish - not too shallow or cream mixture will overflow.

Whip cream until firm and then fold in the worcester sauce and mango chutney. Season

Spoon the mixture over the pheasant and bake for 20 minutes until brown and bubbling.

Serving Suggestion


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