Fricassee of Pheasant with Celery and Pancetta

Serves: 20

Ingredients

• 1 Litre Millac Gold Single
• 20 Skinless pheasant breast, diced
• 500g Celery, diced
• 100ml Vegetable Oil
• 300g Leek, diced
• 300g Onion, diced
• 200g Chestnut mushrooms, quartered
• 150g Pancetta lardons
• 5 Granny Smith apples, sliced
• 500ml Light game stock
• 30g Chervil, chopped
• Salt, season to taste
• Pepper, season to taste

Method

Lightly sauté the diced pheasant and pancetta lardons in oil.

Remove the meat from the pan, add the vegetables and lightly colour.

Add the stock and reduce by three-quarters and then add the Millac Gold Single.

Return the meat to the pan and season. Continue to cook until the meat is tender. Finish with chervil.

In a separate pan sauté apples until golden.

Place meat in serving dish, top with sliced apples and a sprinkle of chervil.