Pot-roast pheasant with cider & bacon

Pot-roast pheasant with cider & bacon

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
865
protein
67g
carbs
15g
fat
56g
saturates
26g
fibre
6g
sugar
15g
salt
1.6g

Ingredients

  • 50g butter
  • 2 pheasants, cleaned
  • 100g bacon lardons
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 4 sage sprigs, leaves chopped
  • 2 eating apples, cored and cut into large chunks
  • 500ml cider
  • 300ml chicken stock
  • 1 Savoy cabbage, finely shredded
  • 100ml double cream
  • mashed potato, to serve (optional)

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Method

  1. Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
  2. Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
  3. Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
  4. Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

Recipe from Good Food magazine, October 2012

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Comments

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lizleicester's picture
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Followed the recipe with a dairy free take on the butter and used Alpro cream. 50/50 savoy cabbage with kale because that's what was to hand. Delicious result.

anngrey@btinternet.com's picture

This is a brilliant recipe. Definitely use it again. Did in the slow cooker and it was so tender but the veg stayed firm . Very tasty.

jacquiphillips21's picture

A superb way to cook pheasant. The best we've ever tasted. Really flavousome and well balanced. Used a large pheasant so cooked it for 45 mins - enough for 4 persons.Will definitely repeat this.

jaynez's picture
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Loved this. I did as it said fry onions and pheasant. Then I put it in slow cooker with cider and apple. Left it all day
I changed celery for carrot.
I used creme fraiche instead of cream.
YUM! Will make again

honeypossums's picture
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This is absolutely gorgeous. I hadn't tried pheasant before, but it was lovely this way, I really enjoyed the apples in this. Sweet but wholesome dish.

harriettsara's picture
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Lovely!
My husband hadn't tried pheasant before and this went down a treat. Ocado have started selling whole pheasant when it's in season for about £1 more than chicken, so it's reasonably priced.
Try this recipe. Perfect filling Autumnal meal.

harriettsara's picture
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Lovely!
My husband hadn't tried pheasant before and this went down a treat. Ocado have started selling whole pheasant when it's in season for about £1 more than chicken, so it's reasonably priced.
Try this recipe. Perfect filling Autumnal meal.

Hawie's picture
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I cook a lot of game and this is one of the best pheasant dishes I've done. I like to pot roast as it stops the meat from drying out. The cider gives this dish a beautifully sweet flavour, and definitely serve it with mash to soak up all the juice. Went down well with all the family - delicious!

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