Scotland Food and Drink Ideas
Pheasant with Whisky Recipe
Pheasant and whisky. Two delicacies of Scotland, brought together for this fantastic main course recipe.
brace of pheasants (jointed-your butcher will do this)
8 rashers streaky bacon
8 freash bay leaves
8oz shallots (peeled)
6 fl oz whisky (blended)
10fl oz stock (chicken)
Seasoning (salt & pepper)
Place one bay leaf on the top of the joint, then wrap each joint with a bacon rasher (securing the leaf underneath the rasher with cocktail stick) Heat some oil (2-3 fl oz vegetable) in a frying pan and fry the joint suntil brown on both sides. Remove the joints and keep warm.
Add the shallots to the pan and cook gently until softened. Again, remove and set aside. Add the whisky and then the stock to the pan and bring to the boil (stirring regularly). Boil for approx. five minutes.
Add the bouquet garni and season, then return all the ingredients back to the pan. Reduce the heat and simmer for 50 minutes.
Shoudl serve four people, removing cocktail stick before serving, with a potato dish of your choice
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For US to UK equivalents for food weights and measurements see this rough guide
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