Game · Recipe No. 1055

Dorset Devilled Pheasant

Name: Dorset Devilled Pheasant
Yield: 2 portions
Ingredients: 1 pheasant; chicken stock, as needed; 1 tbsp Worcestershire sauce; 250 ml cream; 1 tsp English mustard; salt and black pepper, to taste

Dorset Devilled Pheasant made with pheasant, Worcestershire sauce, cream and English mustard. The recipe serves 2; change the portions and units below and the amounts update.

Serves 2

Method

Prepare the Pheasant whole cover with stock and bring to the boil.
Simmer gently for approximately 40 minutes.
Remove from stock and cut into pieces ie Remove breast and legs and halve.
Whip cream and stir in mustard and Worcestershire sauce.
Place pheasant in an ovenproof dish and cover with mixture.
Bake gas mark 6 (200ºC 400ºF) for 5 minutes.
Season as required.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Serve with rice.

Shopping list for 2 portions

Meat & poultry

1 pheasant

Dairy & eggs

250 ml cream

Tins, jars & stock

chicken stock (as needed)

Oils, vinegars & sauces

1 tbsp Worcestershire sauce
1 tsp English mustard

Store cupboard (check you have)

salt and black pepper (to taste)

Converted from the Cookeryonline Excel workbook “Devilled Pheasant” and the original recipe card.