Pot-roast pheasant with cider & bacon
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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- 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.
- 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.
- 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.
- 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.
PER SERVING
865 kcalories, protein 67g, carbohydrate 15g, fat 56 g, saturated fat 26g, fibre 6g, sugar 15g, salt 1.6 g
Recipe from Good Food magazine, October 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2534650/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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)
Buy ingredients
Search Good Food
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
2
ratings
Simple oven-roasted red onions with punchy mustard and balsamic coating make a vibrant side that's really versatile
0
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
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)
PER SERVING
865 kcalories, protein 67g, carbohydrate 15g, fat 56 g, saturated fat 26g, fibre 6g, sugar 15g, salt 1.6 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
17 October 2012
CFL recipes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 November 2012
Harriett commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 November 2012
Harriett rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 November 2012
cinnamon rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 December 2012
jaynez rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 January 2013
Jacqui commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.