If you’re looking for something a little different this Christmas, try our pheasant casserole with blackberries and Brontë Liqueur.
- 2 pheasants sliced in 8 pieces each
- 2 Blackberry punnets
- ½ litre Chicken stock
- ½ litre Brontë Liqueur
- 2 Onions
- 10cl Olive oil
- Salt & pepper
Slowly brown the pheasant in a saucepan with the olive oil, then add the onions chopped into thin slices. Brown the whole and add a punnet of blackberries, the stock and the liqueur.
Bring to the boil and leave to simmer for approximately 45 minutes.
Take the pheasant away from the saucepan, keep the juice and thicken it with the cornflour.
Add salt and pepper and put the pheasant back in the saucepan with the sauce.
Finally, add the remaining punnet of blackberries and serve.