Pot-roasted pheasant

Pot-roasted pheasant

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(6 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 2

Gordon's pheasant dish makes an affordable but smart meal for two

Nutrition and extra info

Nutrition info

Nutrition

kcalories
599
protein
49g
carbs
27g
fat
33g
saturates
9g
fibre
6g
sugar
12g
salt
1.76g

Ingredients

For the pheasant

  • 1 oven-ready pheasant, legs removed
  • 1 tbsp vegetable oil
  • 1 smoked bacon rasher
  • 2 carrots, roughly chopped
  • 1 leek, roughly sliced
  • 2 celery sticks, roughly chopped
  • 1 onion, roughly chopped
  • 1 garlic bulb, halved
  • 1 thyme sprig
  • 250ml fresh chicken stock
  • carrot purée, to serve (see recipe below)

For the potatoes

  • 1 medium potato (Maris Piper are good)
  • 1 tbsp vegetable oil
  • 2 smoked streaky bacon rashers
  • 1 thyme sprig
  • 100ml fresh chicken stock

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Method

  1. Start with the potatoes. Heat oven to 200C/180C fan/gas 6. Trim the wider side off the potato and cut into 2 thick slices, so each side sits flat in the pan. Heat the oil in an ovenproof frying pan and fry the bacon for 2 mins until crisp. Push the bacon aside; then, over a very high heat, brown the potato slices really well for about 3 mins on each side.
  2. Add the thyme, splash in the stock and place in the oven while you cook the pheasant.
  3. Season the pheasant really well. Heat the oil in a casserole dish and add the pheasant pieces. Spend about 10 mins making sure the meat is well coloured on all sides, using tongs to turn the pieces when needed.
  4. Remove the meat from the dish and add a splash more oil. Sizzle the bacon for 1 min, then add all the vegetables and the thyme. Turn up the heat and brown the vegetables really well. Nestle the legs amongst the vegetables and sit the breast on top. Place in the oven, uncovered, to roast for 25 mins.
  5. Remove the dish from oven, lift out the breast and leave somewhere warm to rest. Pour the chicken stock over the legs and return to the oven for 20 mins to braise. Meanwhile, gently reheat the carrot purée in a pan, stirring in a touch of butter.
  6. Remove the legs from the dish and set aside. Use a potato masher to squash the veg into the sauce to thicken. Season well and strain the sauce into a bowl. Remove the potatoes from the oven, and finely chop the bacon from the potato pan into small bits – you are now ready to carve the pheasant and plate up.
  7. Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.

Recipe from Good Food magazine, February 2010

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Comments

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Crumbortwo's picture
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Not hard to cook but a lot of effort and so compared to other ratings, surprised to see this described as easy. Was not mad on the carrot. You will like it if you like American thanks giving trimmings (e.g. sweet). The pheasant was OK but there are better ways to cook it. The best bits were the gravy and the potatoes. If you do go for it, read the recipe a couple of times. It is poorly written and there are lots of contradictions.

lizleicester's picture
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Enjoyed this as a Valentine treat. Didn't mash the delicious vegetables or extract the bacon from the potatoes, but served them alongside the carrot. All really flavoursome though I agree with Stevie B that the recipe took a bit of working out.

embloom's picture
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We didn't make the carrot puree, but really enjoyed the dish without it. We found some of the instructions in the recipe took a bit of working out, particularly concerning the pheasant itself. The legs need to be removed at the beginning leaving a carcass with the breasts on, therefore any references to 'breast' in the method mean this whole carcass piece.
We thought the mashed up vegetables were so tasty that it was worth serving a dollop of that on the side, especially as we weren't having the carrot puree. We also had broccoli which made for a good sized meal for two.
Pheasant can be dry of course so this was a great way of cooking it so it stayed moist and tender. Good job Gordon!

cbadarello's picture
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I normally find Pheasant dry, but this was lovely and moist. Carrot purée surprisingly worth the extra effort too

huderz's picture

when it says pot roast, does it mean u hav to throw roasting pots at live pheasants, cos thats very mean.

alicemcpalace's picture
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absolutely delicious, looked perfect, tasted amazing. Didn't have any star anise for the carrot puree but was still yummy. the sauce in particular was fabulous, shame we have to wait til september for the shooting season again....

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