Whisky Recipe – Skye Pheasant
Whisky Recipe – Skye Pheasant
6 pheasant breasts, skinned and boned
2 or 3 tablespoons of Talisker Single Malt from Skye
(see our Whisky Tasting for more on this fine dram)
8 tablespoons chicken stock
8 fluid ounces double cream (Scottish if you can get it)
3 ounces butter
1 ounce flaked almonds
3 apples
A little flour, salt and pepper
Table spoon of honey
Method:
Flour and season the pheasant breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Talisker and honey, add the chicken stock, cover and simmer for ten minutes.
While the pheasant is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft – do not stir to avoid mashing. Remove the pheasant to a serving dish, when ready, and keep warm in the oven.
Make the sauce by adding more Talisker, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the pheasant with this sauce and garnish with the sliced apple.
