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Ingredients

• 2 tbsp extra virgin olive oil
• 4 boneless pheasant breast fillets, about 400 g (14 oz) in total
• 1 onion, finely chopped
• 3 dessert apples, such as Cox's
• 2 celery hearts, halved lengthways
• strip of pared orange zest
• juice of 1 orange
• 1 tsp juniper berries, lightly crushed
• 400 ml (14 fl oz) game or chicken stock, preferably home-made
• 85 g (3 oz) walnut halves
• salt and pepper
• Golden mash
• 4 carrots, cut into chunks
• 450 g (1 lb) potatoes, peeled and cut into chunks
• 2 large parsnip, cut into chunks
• 100 ml (3½ fl oz) semi-skimmed milk

Description

Juniper Berries And Orange Flavour The Sauce, While Walnuts Contribute A Satisfying Crunch To This Excellent Winter Casserole. It Is Served With A Warming Mash Of Carrots, Parsnips And Potatoes – Perfect With The Pheasant.

All Recipes UK