1 small pheasant, boned
salt and pepper to taste
3 tablespoons of butter or margarine
1 cup of dry white wine
2 tablespoons of all-purpose flour
1/4 cup of water
damson filling (see recipe below)
1 small onion, finely chopped
1 sprig of thyme with leaves, finely chopped
1/2 cup of butter or margarine
salt and pepper to taste
2 tablespoons of chopped parsley
5 cups of breadcrumbs or crushed breakfast cereal
1/2 cup of dried damson, rehydrated and finely chopped
1 small pheasant, boned
salt and pepper to taste
3 tablespoons of butter or margarine
1 cup of dry white wine
2 tablespoons of all-purpose flour
1/4 cup of water
damson filling (see recipe below)
1 small onion, finely chopped
1 sprig of thyme with leaves, finely chopped
1/2 cup of butter or margarine
salt and pepper to taste
2 tablespoons of chopped parsley
5 cups of breadcrumbs or crushed breakfast cereal
1/2 cup of dried damson, rehydrated and finely chopped
Place the pheasant in a greased baking dish
Melt the butter or margarine
Add the wine, stir well, and pour over the pheasant
Cover and bake in a moderate oven until cooked through, basting with more melted butter and wine as needed
Damson filling: Fry the onion and thyme in butter until soft but not browned
Mix the remaining ingredients and add to the onion mixture
Stir well
If desired, add a little chicken broth for a richer filling
Place the filling in the baking dish and top with the pheasant
Garnish with halves of pomegranate seeds and walnuts.
