Great seasonal recipe pot roast pheasant. These birds now in season and available in the shop. Perfect with apple and cider.
Game is wild, natural and free range with a distinctive flavour making it a great alternative other meats. As it is low in cholesterol and high in protein Game is one of the healthiest meats available today.
The pheasant is the most plentiful of Britain’s game species and the best known. Oven-ready pheasants can be bought from game dealers, butchers or supermarkets and are available fresh from the start of the Pheasant season in October through to February.
This pot roast pheasant recipe comes from Game to Eat. They have lots of information about game along with a selection of game recipes. They produce their own free recipe books which are available in the shop. If you are looking for some cooking ideas for game cooking come in and pick one up.
Preparation: 25 mins
Cooking: 50 mins
Ingredients for pot roast Pheasant
2 whole pheasants from Morley Butchers
1 litre strong cider
4 sprigs thyme
2 bay leaves
2 tbsp olive oil
2 English apples (Coxes or Braeburn) peeled, cored and quartered
½ Celeriac, diced into 1cm cubes
1 leek, cut into rings, whites only
2 sticks celery, cut into 2cm pieces
1 onion, peeled and cut through the root into 8 wedges
200g diced smoked bacon
Cooking Method For Pot Roast Pheasant
- Preheat oven to 160c
- Season the pheasants. Heat a large oven- proof casserole dish and add in the bacon and cook until golden, add the pheasants. Seal the birds on all sides until golden brown.
- Pour in the vegetables, season and add the cider. Bring to the boil, put the lid on and place in the oven. Allow to cook for 30-40mins. Once cooked remove the pheasants and allow to rest.
- Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half. Add in 50g butter and season.
- Carve the pheasant, allowing one leg, and one breast per person.
Serve with vegetables and the juices. mashed or roast potatoes would be good with this