Pheasant simmered in milk, cream and celeriac

Serves 2


This is such an easy and delicious way to roast a pheasant. Just serve with simple green veg.

By Theo Randall
From Saturday Kitchen


  • 1 ready-to-roast pheasant (about 1kg/2lb 4oz)
  • 1 sprig rosemary
  • 4 slices pancetta
  • 1 small celeriac, peeled and cut into 1cm/½in cubes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dry Marsala wine
  • 300ml/10fl oz milk
  • 50ml/2fl oz double cream
  • 1 garlic clove, sliced
  • sea salt and freshly ground black pepper
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