Pot Roast Pheasant
Recipe from Jane Peter's parish cook book
I have never cooked pheasant before, but a couple of weeks ago, we were browsing in the market and found a bargain. We had to buy four but we put two in the freezer for the following week. They make a change.
2 pheasants, tied (they will tie it for you and this will feed 4)
50ml vegetable oil
2 rashers smoked bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
2 bay leaves
A pinch of cinnamon
100ml marsala or sherry
50ml red wine
200ml chicken stock
1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof dish and brown the pheasants all over, then remove from the dish.
2. In the same dish, fry the bacon, vegetables, garlic and herbs for 5 minutes until the vegetables start to colour.
3. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, then cover and cook for 2 hours or until the leg meat easily comes away from the bone.
You could replace the wine and sherry for the equal volume in stock and this would make he finished product less rich. Serve with mashed potato or game chips. A little watercress is lovely along side a rich casserole like this.