- 1 oven ready pheasant
- 2 small onions, quartered
- 3 celery sticks, thickly sliced
- 2 red apples, thickly sliced
- 1/2 cup stock
- 1 Tbsp honey
- 2 Tbsp Worcestershire sauce
- Grated nutmeg
- 2 Tbsp toasted hazelnuts
- Salt and pepper to taste
Preheat the oven to 350° F. Fry the pheasant without fat in a non-stick pan, turning occasionally until golden. Remove and keep hot.
Fry the onions and celery in the pan to brown lightly. Spoon into a casserole and place the pheasant on top. Tuck the apple slices around it.
Spoon over the stock, honey and Worcestershire sauce. Sprinkle with nutmeg, salt and pepper, cover and bake for 90 minutes or until tender.
Sprinkle with nuts and serve hot.Servings: 4 to 6
Submitted by: Recipe Group Member
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