Braised Pheasant With Haggis Stuffing Scotland Recipe

Ingredients

• 1 x 1 lb haggis
• 2 Tbsp. Whisky
• 1 Tbsp. Parsley
• minced
• 6 ounce Fresh white breadcrumbs
• 1 whl egg
• beaten Salt and pepper
• 2 x 1 1/2 lb young hen pheasants
• (1 1/2 to 2)
• 2 Tbsp. Oil
• 2 med Onions
• finely minced
• 2 x Carrots
• peeled and minced
• 2 stk celery
• peeled and minced
• 2 x Cloves garlic
• crushed
• 1 sm Leek
• minced
• 1/2 pt Chicken stock
• 1 Tbsp. Juniper berries
• dry roasted and crushed
• 8 fl ounce Whisky
• 8 fl ounce Whipping cream
• 1 tsp Lemon juice Salt and pepper

Instructions

1. Preheat the oven to 190C/375F/gas mark 5.
2. For the stuffing, place the haggis in a deep saucepan and cover with water.
3. Bring to the boil and simmer for 30 min, remove and drain.
4. Cut open the haggis and place in a bowl.
5. Add in the remaining stuffing ingredients and season to taste.
6. Stuff the necks of the pheasants and secure.
7. Add in the oil to a warm enamelled casserole or possibly roasting tray.
8. Season the birds well with salt and pepper and brown the pheasants all over.
9. Remove and add in the onions and vegetable and lightly brown.
10. Return the pheasants to the pan and pour over half the whisky.
11. Flame, and when the flames die down, add in the stock and juniper berries.
12. Cover well and bake in the oven for about 45 min, or possibly till tender.
13. This could take a little longer depending on the age of the birds.
14. Remove the birds and cut into 4 joints, 2 legs and 2 breasts.
15. To finish the dish, keep the joints hot in a serving dish while making the sauce.
16. Strain the juices and return to the pan.
17. Now add in the remaining whisky, cream and lemon juice and reduce to a good consistency.
18. Season to taste and serve around the pheasants.