Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess. Preheat the oven to 200C/400F/Gas 6. Heat a large frying pan until hot ...
The dash of fruit jelly and the apple juice gives a sweetness to Mary Berry's slow-cooked pheasant stew ... Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback