Pot-roasted pheasant with bacon and root vegetables

Serve this with some simply boiled floury potatoes or creamy mash.

Serves 4

 

1 brace of prepared pheasants

6 rashers rindless streaky bacon

50g/2oz butter

1 large leek, cleaned, halved and cut into 5 cm/2 inch pieces

2 large carrots, peeled, cut in half lengthways and then thinly sliced in the diagonal

2 fat celery stalks, thinly sliced

1 fat parsnip, peeled and cut into chunky pieces

2 fresh bay leaves

1 sprig thyme

6 juniper berries

150ml/5fl oz chicken stock

Salt and freshly ground black pepper

 

  1. Preheat the oven to 160C/325F/Gas Mark 3. Cover each of the pheasants with 3 of the bacon rashers and tie them in place with string.
  2. Melt the butter in a large flameproof casserole, add the prepared vegetables, juniper berries, herbs, 1/2 teaspoon of salt and plenty of black pepper. Turn them over once or twice, cover and sweat gently over a low heat for 10 minutes or until the vegetables are almost tender.
  3. Rest the pheasants on top of the vegetables, recover and transfer the casserole to the oven for 45 minutes. Then uncover the casserole, increase the oven temperature to 200C/400F/Gas Mark 6 and continue to cook the pheasants for 15-20 minutes until the bacon is crisp and golden and the pheasants are cooked through.
  4. Lift the birds onto a plate, cover and keep warm. Add the stock to the vegetables and simmer until reduced to good sauce consistency. Remove the bay leaves and thyme and adjust the seasoning if necessary.
  5. Lift the pheasants on to a board, cut off string and then lift off the bacon. Cut off the legs and cut each one in two at the joint. Then cut the breast meat away from the carcass in two whole pieces and cut the meat diagonally into slices.
  6. To serve, spoon some of the vegetables and sauce onto each warmed plate and place some of the pheasant on top. Serve with the potatoes of your choice.

Recipe by Debbie Major

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Nicola West

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