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broth december fat gordon ramsay healthy healthy appetite low november pheasant recipe

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paulandtony

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paulandtony said:

This is delightful. Will make again

Posted: 09/01/2009 15:46:38

Pheasant & Ginger Casserole

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Preparation Time: 20 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4165 times

Ingredients:

Metric Imperial

2 oven-ready pheasants, about 750g each

sea salt & black pepper

2 large carrots, peeled & each cut into 3 chunks

2 large celery sticks, trimmed & each cut into 3 pieces

200 gm(s) cipollini or baby onions, peeled

2 x 5cm knobs of fresh root ginger, halved lengthways

1 head of garlic, halved horizontally

handful of thyme sprigs

few rosemary sprigs

5 cloves

2 star anise (optional)

1 tsp(s) black peppercorns

from Gordon Ramsay's "Healthy Appetite".

Posted by: Sarah Scott on 08 September 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Rub the pheasants all over with a little salt & pepper and lay them breast side down in a large cast-iron pan or other flameproof casserole. Add the carrots, celery and onions, along with the ginger, garlic, herbs, cloves, star anise if using, and peppercorns. Pour in enough water to come two-thirds up the sides of the pheasants.

Place over a high heat and bring to the boil. Immediately lower the heat to a simmer, partially cover the pan with a lid, and cook gently for 35-40 minutes until the pheasants are tender, turning them over halfway through cooking.

To serve, lift the pheasants out of the pan and either carve them into smaller joints or remove the meat from the carcass and break into shreds. Divide between warm bowls and ladle over the hot broth and vegetables. Serve with chunks of rustic bread.