Braised Pheasant With Haggis Stuffing Scotland Reci

Name: Braised Pheasant With Haggis Stuffing Scotland Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 1 lb haggis; 2 Tbsp. Whisky; 1 Tbsp. Parsley, minced; 6 ounce Fresh white breadcrumbs; 1 whl egg, beaten Salt and pepper; 2 x 1 1/2 lb young hen pheasants, (1 1/2 to 2); 2 Tbsp. Oil; 2 med Onions, finely minced; 2 x Carrots, peeled and minced; 2 stk celery, peeled and minced; 2 x Cloves garlic, crushed; 1 sm Leek, minced; 1/2 pt Chicken stock; 1 Tbsp. Juniper berries, dry roasted and crushed; 8 fl ounce Whisky; 8 fl ounce Whipping cream; 1 tsp Lemon juice Salt and pepper

Servings: persons

1 x 1 lb haggis
2 Tbsp. Whisky
1 Tbsp. Parsley, minced
6 ounce Fresh white breadcrumbs
1 whl egg, beaten Salt and pepper
2 x 1 1/2 lb young hen pheasants, (1 1/2 to 2)
2 Tbsp. Oil
2 med Onions, finely minced
2 x Carrots, peeled and minced
2 stk celery, peeled and minced
2 x Cloves garlic, crushed
1 sm Leek, minced
1/2 pt Chicken stock
1 Tbsp. Juniper berries, dry roasted and crushed
8 fl ounce Whisky
8 fl ounce Whipping cream
1 tsp Lemon juice Salt and pepper

1
Preheat the oven to 190C/375F/gas mark 5.
2
For the stuffing, place the haggis in a deep saucepan and cover with water.
3
Bring to the boil and simmer for 30 min, remove and drain.
4
Cut open the haggis and place in a bowl.
5
Add in the remaining stuffing ingredients and season to taste.
6
Stuff the necks of the pheasants and secure.
7
Add in the oil to a warm enamelled casserole or possibly roasting tray.
8
Season the birds well with salt and pepper and brown the pheasants all over.
9
Remove and add in the onions and vegetable and lightly brown.
10
Return the pheasants to the pan and pour over half the whisky.
11
Flame, and when the flames die down, add in the stock and juniper berries.
12
Cover well and bake in the oven for about 45 min, or possibly till tender.
13
This could take a little longer depending on the age of the birds.
14
Remove the birds and cut into 4 joints, 2 legs and 2 breasts.
15
To finish the dish, keep the joints hot in a serving dish while making the sauce.
16
Strain the juices and return to the pan.
17
Now add in the remaining whisky, cream and lemon juice and reduce to a good consistency.
18
Season to taste and serve around the pheasants.

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 x 1 lb haggis, 2 Tbsp. Whisky, 1 Tbsp. Parsley, minced, 6 ounce Fresh white breadcrumbs, and more.

Yes, Braised Pheasant With Haggis Stuffing Scotland Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pheasant With Haggis Stuffing Scotland Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions