Cognac Flamed Pheasant

Cognac Flamed Pheasant

With the weather still crisp and snow forecast for next week there is no better meal than a roasted pheasant to bring inner warmth. Flamed with Cognac and served with fresh leeks, green beans and a red wine jus.

Through the letter box a vintage book by Terence Horsley, Fishing For Trout And Salmon published in 1945 was delivered to add to the Christmas reading list.

Being the seventh day of Advent a tipple of Sloe Gin was in order.

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