| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Twelve, Chefs, Of, Christmas |
4 |
servings |
INGREDIENTS
| 1 |
|
1 lb haggis |
| 2 |
tb |
Whisky |
| 1 |
tb |
Parsley; chopped |
| 6 |
oz |
Fresh white breadcrumbs |
| 1 |
|
Whole egg; beaten |
|
|
Salt and pepper |
| 2 |
|
1 1/2 lb young hen pheasants; (1 1/2 to 2) |
| 2 |
tb |
Oil |
| 2 |
md |
Onions; finely chopped |
| 2 |
|
Carrots; peeled and chopped |
| 2 |
|
Sticks celery; peeled and chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
sm |
Leek; chopped |
| 1/2 |
pt |
Chicken stock |
| 1 |
tb |
Juniper berries; dry roasted and |
|
|
; crushed |
| 8 |
fl |
Whisky |
| 8 |
fl |
Whipping cream |
| 1 |
ts |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
STUFFING
PHEASANT
Preheat the oven to 190C/375F/gas mark 5.
For the stuffing, place the haggis in a deep saucepan and cover with
water. Bring to the boil and simmer for 30 minutes, remove and drain.
Cut open the haggis and place in a bowl. Add the remaining stuffing
ingredients and season to taste. Stuff the necks of the pheasants and
secure.
Add the oil to a hot enamelled casserole or roasting tray. Season the
birds well with salt and pepper and brown the pheasants all over.
Remove and add the onions and vegetable and lightly brown. Return the
pheasants to the pan and pour over half the whisky. Flame, and when
the flames die down, add the stock and juniper berries. Cover well
and bake in the oven for about 45 minutes, or until tender. This
could take a little longer depending on the age of the birds. Remove
the birds and cut into 4 joints, 2 legs and 2 breasts.
To finish the dish, keep the joints warm in a serving dish while
making the sauce. Strain the juices and return to the pan. Now add
the remaining whisky, cream and lemon juice and reduce to a good
consistency. Season to taste and serve around the pheasants.
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