Pheasant Hot Pot

UNILEVER UK
13Ingredients
2Hours

Ingredients

US|METRIC
  • 2 pheasants
  • 50 grams Flora Buttery
  • 2 onions (medium)
  • 1 chicken (Knorr, Stockpot)
  • 600 milliliters cider
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 apples (dessert)
  • 60 grams granulated sugar
  • 450 grams potatoes
  • 50ml (2fl oz) semi skimmed milk
  • 40 grams Flora pro.activ spread
  • black pepper
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    Directions

    1. Preheat the oven to 170° C/150° C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.
    2. Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
    3. Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.
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