Slow-Cooked Pheasant, Pink Fir Fondant Potatoes And Celeriac Cream

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 whole pheasants

Sprigs of thyme

1 clove of garlic

Salt and freshly cracked pepper

Rapeseed oil

Pheasant legs from the birds above

200 g sausage meat

3 tbs chopped mixed herbs such as sage, parsley, rosemary, chives and chervil

Salt and freshly cracked black pepper

150 g chopped prunes, soaked in 2 tbs Armagnac

4 rashers of smoked streaky bacon

Freshly grated nutmeg

A squeeze of lemon juice

300 g cooked pearl barley

1 tbs rapeseed oil

1 tbs shallot confit

1 tbs mixed chopped chives, chervil and rosemary

16 pink fir potatoes

1 block of unsalted butter


300 g celeriac

20 g unsalted butter

50 ml double cream

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