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Roast pheasant with cider & bacon

Two pot-roasted pheasants with cider & bacon on a plate

Roast pheasant with cider & bacon

Name: Roast pheasant with cider & bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 50g butter; 2 pheasants cleaned; 100g bacon lardon; 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)

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.3 out of 5.23 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

50g butter
2 pheasants

cleaned
100g bacon lardon
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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Nutrition: per serving

kcal865
fat56g
saturates26g
carbs15g
sugars15g
fibre6g
protein67g
salt1.6g

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.3 out of 5.23 ratings

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