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Pheasant a la Kerrygold

Courtesy of The Irish Dairy Board

  • 2 Pheasants
  • 400g Potatoes
  • 2 tablespoons bread crumbs
  • 3 carrots
  • 2 onions
  • 2 shallots
  • 50g Kerrygold Butter
  • 250g Root Vegetables
  • 225g Chestnuts
  • 2 tablespoons maple syrup
  • Mixed Herbs
  • Nutmeg
  • Salt & Pepper
  • Cranberries


Sauté the shallots and mixed herbs in Kerrygold Butter, add in the cooked and finely chopped chestnuts. Add the bread crumbs and slowly brown. Season with salt and pepper to taste.

Fill the pheasants with the mix and sew closed. Gently rub the maple syrup into the pheasant breasts and season well with salt and pepper. Arrange the chopped root vegetables, carrots and onions in a greased pan and place the pheasants on top. Baste lightly with Kerrygold Butter.

Cook for 35 minutes at approx. 200º on the middle shelf of a preheated oven.

Serve with mashed potatoes with Kerrygold Butter and nutmeg and steamed cranberries.



Serves 4

 

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