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Ffesant Nadolig (Christmas Pheasant)

Ffesant Nadolig (Christmas Pheasant) is a classic Cymric (Welsh) for a classic stew of pheasant pieces with bacon, onions and garlic cooked in madiera and finished with redurrant jelly, cranberries and chestnuts that's typically served at Christmas. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Christmas Pheasant (Ffesant Nadolig).

prep time

20 minutes

cook time

95 minutes

Total Time:

115 minutes

Serves:

4–6

Rating:

Tags : Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

2 ffesant yn barod i'r popty
225g o facwn brith
225g o nionion bychan
halen a phupur du, at flas
ychydig o olew olewydd
50g o fenyn
2 glove o arlleg wedi eu gwasgu
270ml o win Madeira
570ml o stoc cennin
1 llwy de o berlysiau cymysg
8 o aeron merywen
croen 1 oren, wedi ei ratio'n fân
sudd 1 oren
270ml o jeli cwrens cochion
225g o lugaeron ffres
225g o gastanau wedi eu pobi a'u plicio
1 llwy fwrdd o flawd India corn

Dull:

Torrwch y ddwy ffesant yn bedair darn yr un (taflwch yr asgyrnau cefn a'r cymalau caled [neu ddefnyddiwch i wneud stoc]). Cyfunwch olew a menyn mewn padell ffrio a phan yn boeth ychwanegwch y darnau ffesant. Ffriwch nes wedi brownio'n dda drosodd yna trosglwyddwch y darnau i ddesgyl casserol. Ychwanegwch y nionod, aeron merywen, y garlleg a'r cig moch i'r saim yn dal yn y badell a ffriwch am tua 3 munud cyn tywallt cynwys y badell i'r ddesgyl caserol. Nawr ychwanegwh y gwin, stoc, y perlysiau a sudd a chroen yr oren. Dewch a chynwys y caserol i ferwi yna gorchuddiwch a throsglwyddwch i bopty wedi ei gyn-gynhesu i 180°C. Coginiwch am awr yna ychwanegwch y castanau, y llugaeron a'r jeli cwrens cochion. Dychwelwch i'r popty a choginiwch am tua hanner awr arall, nes fod y ffesant yn hollol frau. Pan yn barod, torsglwyddwch y ffesant i blât gweini, ychwanegwch ychydig o flawd India corn it'r saws i'w dwchu a gweinwch gyda'r ffesant.

English Translation

Ingredients:

2 oven-ready pheasants
225g streaky bacon, chopped
225g pearl onions
salt and freshly-ground black pepper, to taste
a little olive oil
50g butter
2 garlic cloves, crushed
270ml Maderia wine
570ml leek stock
1 tsp mixed herbs, finely chopped
8 juniper berries
freshly-grated zest of 1 orange
juice of 1 orange
270ml redcurrant jelly
225g fresh cranberries
225g chestnuts, baked and peeled
1 tbsp cornflour (cornstarch)

Method:

Quarter both pheasants (discard the backbones and any tough sinews or joints [or use these to make stock]).

Combine the oil and butter in a frying pan and when hot add the pheasant pieces. Fry these until well browned all over then transfer the pieces to a casserole dish.

Use the oil remaining in the pan to fry the pearl onions, juniper berries, garlic and bacon. Fry for about 3 minutes before turning the contents of the pan into the casserole dish.

Now add the wine, stock, the herbs and the orange juice and orange zest. Bring the mixture to a boil then cover and transfer to an oven pre-heated to 180°C. Cook for 60 minutes then add the chestnuts, cranberries and the redcurrant jellies. Return the casserole dish to the oven and cook for a further 30 minutes, or until the pheasant is very tender.

When the dish is ready, transfer the pheasant to a serving dish. Add a little cornflour to the pan juices and cook until thickened. Serve this sauce to accompany the pheasant pieces.

Find more Christmas Recipes Here.