Braised Pheasant With Celery and Walnuts

Ingredients

• 2 pheasants
• 3 tablespoons unsalted butter
• Juice and rind of 2 oranges
• ⅔ cup Madeira or port
• Coarse salt and freshly ground pepper to taste
• 1 cup chicken stock, preferably homemade
• 3 ounces shelled walnuts
• 1 head celery

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    692 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 64 grams protein; 205 milligrams cholesterol; 186 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees.
2. Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
3. Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
4. Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
5. Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

1 hour 5 minutes