Pheasant is worth buying as it is low in fat, full of flavour and never dry when cooked like this.
ingredients
serves 4
1 oven-ready pheasant
2 small onions, quartered
3 celery sticks, thickly sliced
2 red eating apples, thickly sliced
1/2 cup stock
1 tbsp clear honey
2 tbsp Worcestershire sauce
grated nutmeg
2 tbsp toasted filberts
salt and black pepper
method
1. Preheat the oven to 180°C (350°F). Fry the pheasant without fat in a non-stick pan, turning occasionally until golden. Remove and keep hot.
2. Fry the onions and celery in the pan to brown lightly. Spoon into a casserole and place the pheasant on top. Tuck the apple slices around it.
3. Spoon over the stock, honey and Worcestershire sauce. Sprinkle with nutmeg, salt and pepper, cover and bake for 1 1/4 - 1 1/2 hours or until tender. Sprinkle with nuts and serve hot.
