Pot Roast Pheasant with Cider and Bacon
This is one for a Saturday night dinner with friends. You can simply reduce all quantities for 1 or 2 people. I used pheasant pieces which worked really well. Thanks to James Martin
4 Pheasant breast and legs
100g Bacon lardons
1 Onion chopped
1 Celery stick, chopped
4 Sprigs of sage, chopped
2 Eating apple's cored and cut into chunks
300ml Chicken stock
1 Savoy cabbage finely shredded
100ml Double cream
1. Heat the oven to 190C, 170 fan / gas Mk 5. Melt the butter in a large non-stick dish. Season the pheasant pieces and brown. Remove from the dish and set aside.
2. Add the bacon, onion, celery and sage to the dish and cook for 10mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
3. Return the pheasant pieces to the dish and scatter over the apple's. Pour over the cider and chicken stock, bring to a simmer cover with a lid and cook in the oven for 15mins and check.
4. Remove the pheasant from the dish and keep warm. Return the dish to the hob over a high heat and reduce by half. Add the cabbage, cover with the lid and cook for 3 mins. Add the cream, season and cook for a further min. Serve the pheasant on top of the cabbage with some mash if you fancy it.