Pheasant With Celery Sauce

Ingredients

1 Pheasant cut into 4

80ml Water

1 Tablespoon butter

4 Sticks of Celery cut small

120ml White wine

Pinch of nutmeg

Salt and pepper to taste

100ml Cream

Preheat the oven to 150c or 130c for fan ovens. Place the pheasant into a oven tray with the water and cover with tin foil and place in the oven and cook for 2 hours. Take a saucepan on a medium heat and add the butter when the butter has just melt add the celery and cook for 3min making sure not to brown the butter, then add the white wine, nutmeg and salt and pepper to taste and stir in well, put a lid on the saucepan and turn the heat down low and simmer for 30mins and stirring from time to time, or until the celery is soft. After 30mins remove from the heat and allow to cool for 5mins then put into a liquidiser and make smooth, then put back into the saucepan on a low heat with the cream, stir in well and simmer for 10mins and stir from time to time (must not boil). Take the pheasant from the oven and plate and pour the sauce over and serve.