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Pot-Roast Pheasant

creative.chef's picture
Ingredients
  Oil 2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Pheasants 2 (About 1.25 Kilograms Or 2.25 Pound Each)
  Carrots 2 Large, sliced
  Onions 2 Medium, chopped
  Celery sticks 2 Large, chopped
  Thin bacon rashers 4 (In Slices)
  Dry cider 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
  Chicken stock 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
  Tomato paste 1 Tablespoon (About 15 Milliliter)
  Cornstarch 1 Tablespoon (Used For Thickening)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 200°C, 400°; gas 6.
Melt the oil and butter in a heavy-bottomed metal casserole.
Lightly brown the pheasants all over; remove from the pan.
2 Place the chopped vegetables in the pan.
Season the pheasants and place two rashers (slices) of bacon on each one.
Set them in the casserole, cover and roast for about 45 minutes or until the birds are tender.
3 Place the pheasants on a serving dish and keep warm.
Pour the cider, stock and tomato paste into the casserole and cook over medium heat for 15 minutes.
Strain the vegetables out, adjust the seasoning and thicken if required with a little cornflour (cornstarch) dissolved in water.
Serve this gravy in a sauceboat with the pheasants.
Garnish the pheasants with roast chestnuts and potatoes, bacon curls, redcurrant jelly and bread sauce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
8

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