Pot-roasted pheasant
Serves 4
More effort
Prep:
Cook:
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
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- 2 pheasantstied (ask your butcher to do this)
- 1 tbsp plain flourwell seasoned
- 50ml vegetable oil
- 2 rashers smoked streaky baconthinly sliced
- 8 shallotspeeled and left whole
- 2 carrotspeeled and quartered lengthways
- 2 parsnipspeeled and quartered lengthways
- 1 garlic clovepeeled and crushed
- 1 thymesprig
- 1 marjoramsprig
- 2 bay leaves
- 100ml marsalaor sweet sherry
- 50ml red wine
- 200ml chicken stock
- 1 tsp caster sugar
- breadsauce, to serve
Nutrition: per serving
- kcal565
- fat30g
- saturates7g
- carbs19g
- sugars12g
- fibre5g
- protein45g
- salt0.95glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
step 2
In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
