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Pot-roasted pheasant with walnut sauce
Fruit and vegetables
1
onion
, quartered
3 sticks
celery
, chopped
1 head
garlic
, halved
1 small bunch
thyme
1
garlic
clove, finely chopped
pinch
chilli
flakes
1 fresh
pomegranate
, seeds only
Tins, packets and jars
500ml/18fl oz hot
chicken stock
Cooking ingredients
dash
oil
1
bay leaf
1 tbsp
coriander seeds
1
star anise
salt and freshly ground
black pepper
6 tbsp shelled
walnuts
3 tbsp
breadcrumbs
1 tsp ground
cinnamon
salt and freshly ground
black pepper
1 tbsp
walnut oil
½ tsp
smoked paprika
Dairy, eggs and chilled
100ml/3½fl oz
double cream
Meat, fish and poultry
1
pheasant
, cleaned and trussed (ask your butcher to do this)
Back to recipe
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