Monday, February 05, 2007

Pheasant Pot Roast

For reasons that I don't entirely recall, I adjusted a grouse recipe from Good Housekeeping for a pheasant last week.

Pot Roast Pheasant (serves 3)

1 medium-sized pheasant
1 onion roughly chopped
2 cloves garlic sliced
1 large carrot roughly chopped
2 stalks celery roughly chopped
some butter
2 slices bacon
very nearly half a bottle of red wine


Season the bird with salt and pepper. Tie the bacon over the breasts of the pheasant. Heat the butter in a casserole. Brown the pheasant on all sides. Throw in the vegetables and allow to sweat for 5 minutes. Pour in the wine, then put in a 150C oven for 1 hour.

Check the pheasant is cooked. The wine should have cooked down to a rich sauce. You could whizz up the vegetables in the sauce, but I left them rustic. Serve with "Game Chips"[1], breadcrumbs (baked with herbs and butter) and vegetables (cauliflower in my case).

[1] Actually crisps heated up