Braised pheasant with whisky sauce and pearl barley pilaf
- December 2015
- Serves 4
- Hands-on time 1 hour, oven time 1½ hours, plus soaking
Celebrate in-season game meat with this recipe for braised pheasant, a creamy whisky sauce and a mushroom and pearl barley pilaf.
- 53g (22.3g saturated)
- 47.6g (6.2g sugars)
The pilaf will keep in the fridge for up to 48 hours. Reheat on the hob with a splash of stock to serve.
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