Pot Roast Pheasant With Cider Bacon Recipes

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POT-ROAST PHEASANT WITH CIDER & BACON



Pot-roast pheasant with cider & bacon image

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

Provided by James Martin

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 865 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 67 grams protein, Sodium 1.6 milligram of sodium

ROAST PHEASANT WITH CABBAGE AND BACON



Roast Pheasant With Cabbage and Bacon image

Provided by Moira Hodgson

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 3 1/2- to 4-pound pheasant
2 tablespoons olive oil
Coarse sea salt and freshly ground pepper to taste
1 small head savoy cabbage (about 1 1/2 pounds)
4 ounces bacon, cut into small pieces
1 tablespoon fresh rosemary leaves
1/2 cup dry white wine
3/4 cup rich chicken stock

Steps:

  • Preheat the oven to 400 degrees. Brown the pheasant on all sides in the olive oil in a large, heavy casserole. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
  • Meanwhile, bring a large pot of salted water to a boil. Turn the cabbage upside down and remove the hard core. Cut the cabbage into slivers and blanch (cook for one minute). Remove and drain well.
  • Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
  • Remove the pheasant from the casserole and pour off excess fat. Add the rosemary, wine and stock and bring to a boil. Off heat, stir in the cabbage and the bacon. Put the pheasant on top, cover and cook for 20 minutes in the oven.

Nutrition Facts : @context http, Calories 931, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 53 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 15 grams, Sodium 1642 milligrams, Sugar 5 grams, TransFat 0 grams

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