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Name: Braised Pheasant with Haggis Stuffing - Scotland
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1 lb haggis; 2 tb Whisky; 1 Whole egg; beaten; 6 oz Fresh white breadcrumbs; Salt and pepper; 1 tb Parsley chopped

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INGREDIENTS

1 1 lb haggis
2 tb Whisky
1 Whole egg; beaten
6 oz Fresh white breadcrumbs
Salt and pepper
1 tb Parsley ; chopped

Servings

INSTRUCTIONS

MMMMM--------------------------PHEASANT------------------------------- 2 1 1/2 lb young hen -pheasants; (1 1/2 to 2) 2 tb Oil 2 md Onions; finely chopped 2 Carrots; peeled and chopped 2 Sticks celery; peeled and -chopped 2 Cloves garlic; crushed 1 sm Leek; chopped 1/2 pt Chicken stock 1 tb Juniper berries; dry roasted -and ; crushed 8 fl Whisky 8 fl Whipping cream 1 ts Lemon juice Salt and pepper Preheat the oven to 190C/375F/gas mark 5. For the stuffing, place the haggis in a deep saucepan and cover with water. Bring to the boil and simmer for 30 minutes, remove and drain. Cut open the haggis and place in a bowl. Add the remaining stuffing ingredients and season to taste. Stuff the necks of the pheasants and secure. Add the oil to a hot enamelled casserole or roasting tray. Season the birds well with salt and pepper and brown the pheasants all over. Remove and add the onions and vegetable and lightly brown. Return the pheasants to the pan and pour over half the whisky. Flame, and when the flames die down, add the stock and juniper berries. Cover well and bake in the oven for about 45 minutes, or until tender. This could take a little longer depending on the age of the birds. Remove the birds and cut into 4 joints, 2 legs and 2 breasts. To finish the dish, keep the joints warm in a serving dish while making the sauce. Strain the juices and return to the pan. Now add the remaining whisky, cream and lemon juice and reduce to a good consistency. Season to taste and serve around the pheasants.

NOTES

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Braised Pheasant with Haggis Stuffing - Scotland

1 1 lb haggis
2 tb Whisky
1 Whole egg; beaten
6 oz Fresh white breadcrumbs
 Salt and pepper
1 tb Parsley chopped

MMMMM--------------------------PHEASANT-------------------------------      2    1 1/2 lb young hen           -pheasants; (1 1/2 to 2)      2 tb Oil      2 md Onions; finely chopped      2    Carrots; peeled and chopped      2    Sticks celery; peeled and           -chopped      2    Cloves garlic; crushed      1 sm Leek; chopped    1/2 pt Chicken stock      1 tb Juniper berries; dry roasted           -and           ; crushed      8 fl Whisky      8 fl Whipping cream      1 ts Lemon juice           Salt and pepper   Preheat the oven to 190C/375F/gas mark 5.    For the stuffing, place the haggis in a deep saucepan and cover with  water. Bring to the boil and simmer for 30 minutes, remove and drain.  Cut open the haggis and place in a bowl. Add the remaining stuffing  ingredients and season to taste. Stuff the necks of the pheasants and  secure.    Add the oil to a hot enamelled casserole or roasting tray. Season the  birds well with salt and pepper and brown the pheasants all over.  Remove and add the onions and vegetable and lightly brown. Return the  pheasants to the pan and pour over half the whisky. Flame, and when  the flames die down, add the stock and juniper berries. Cover well  and bake in the oven for about 45 minutes, or until tender. This  could take a little longer depending on the age of the birds. Remove  the birds and cut into 4 joints, 2 legs and 2 breasts.    To finish the dish, keep the joints warm in a serving dish while  making the sauce. Strain the juices and return to the pan. Now add  the remaining whisky, cream and lemon juice and reduce to a good  consistency. Season to taste and serve around the pheasants.

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 4 servings

Calories: 128
Calories from Fat: 13 (10%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 325.9mg		11 %
Potassium 52.7mg		1 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 20.3g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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