Pheasant braised with mushrooms is a delicious seasonal treat that is very easy cook. The addition of smokey bacon and mushroom flavours a are classic combination that brings out the best from this game bird.
Ingredients For Pheasant Braised With Mushrooms
1 large peasant from Morley Butchers
4 rashers of smoked streaky bacon from Morley Butchers
125g of butter
1 large onion finely sliced
1 Large stick of celery finely sliced
400g of brown mushrooms trimmed and quartered
Two medium carrots peeled and cut into batons
Sprigs of fresh thyme
Salt and Pepper for seasoning
A squeeze of fresh lemon juice
Cooking Method For Pheasant Braised With Mushrooms
Pre-heat you oven to 190°c (gas mark 5 , 375°F) while its warming up you can cook the rashers of bacon until they are crisp and golden. Take them out and put to one side.dab the remaing butter over the bird and
Next using a pot with a lid (a cast iron casserole that hold the bird quite close is perfect) brown the pheasant all over in half the butter. Now add in the onion, carrot and celery. Put the thyme sprigs inside the body cavity. Dad the remaining butter over the bird and place it breast down in the pot. Season with salt and pepper. Out into the oven for 30 minutes.
Prepare your mushrooms season them with salt and pepper also a squeeze of lemon juice. Remove the pot from the oven once the time has elapsed. Turn the pheasant over so it is breast side up. Place the mushrooms all round the sides. Return to the oven with the lid on for a further 20 minutes then remove the lid for a little browning – but it should not need any more than a further 10 minutes. Watch carefully so it does not dry out.
Remove the bird from the pot and allow it to rest before carving. Cut each side into breast, thigh and leg. Remove the vegetable and keep warm. You can reduce the juice to form a tasty gravy. Arrange the vegetables on a hot serving dish, place the meat and bacon on top. Serve with some mash and seasonal greens along with the gravy.