Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal565
- fat30g
- saturates7g
- carbs19g
- sugars12g
- fibre5g
- protein45g
- salt0.95g
Ingredients
- 2 pheasants, tied (ask your butcher to do this)
- 1 tbsp plain flour, well seasoned
- 50ml vegetable oil
- 2 rashers smoked streaky bacon, thinly sliced
- 8 shallots, peeled and left whole
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 carrots, peeled and quartered lengthways
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 parsnips, peeled and quartered lengthways
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 garlic clove, peeled and crushed
- 1 thyme sprig
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 marjoram sprig
- 2 bay leaves
- 100ml marsala or sweet sherry
- 50ml red wine
- 200ml chicken stock
- 1 tsp caster sugar
- bread sauce, to serve
Method
Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
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