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Pheasant with Whiskey, Apple, and Ginger

Pheasant with Whiskey, Apple, and Ginger

Comes straight from Ireland, courtesy of the Castledaly Manor in County Westmeath, a bed and breakfast that's been open for over 10 years. It's called Pheasant with Whiskey, Apple, and Ginger. 

• 4 tablespoons / 60 g / 2 oz. butter
• 2 tablespoons / 60 mL / 2 fl. oz. oil
• 4 pheasant breasts, halved and boned
• 2 onions, thinly sliced
• 4 eating apples, peel, cored, and thinly sliced
• 1 piece ginger root, slivered
• 1 tablespoon / 15 g / ½ oz. flour
• 2 cups / 500 mL chicken stock
• Salt and pepper
• ¼ cups / 60 mL / 2 fl. oz. Irish whiskey 

• Preheat oven to 350°F / 180°C / Gas mark 4
• On the stove top, heat butter and oil together in a large ovenproof casserole. Lightly brown the pheasant breasts on each side. Remove and keep warm. Add onions to casserole and cook until onions become transparent. Add apple slices and ginger; cook slowly for 2-3 minutes. Stir in flour and continue to cook for 2 more minutes. Gradually add the stock, stirring continuously until the sauce boils. Season to taste with salt and pepper
• Place pheasant breasts in casserole, cover, place in oven and bake for 35-40 minutes. Stir in whiskey, just before serving 

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