Pot Roast Pheasant
This dish can be with or without the vegetables included in the recipe. The sauce is lovely and creamy and can be used as an every day meal or a dinner party
Ingredients
- 1 pheasant
- 2 tsp vegetable oil
- 1 medium brown onion sliced
- 1 leek sliced
- 100 ml whisky
- 570 ml chicken stock
- 100 ml double cream
- salt and pepper
For the Potato Lyonnaise
- 2 potatoes peeled and sliced
- 1/2 medium onion sliced
- 1 knob butter
- 150 ml chicken stock
For the pickled vegetables
- 1 carrot diced
- 1 turnip diced
- 200 ml cider vinegar
- 8 black pepper corns
- 1 clove garlic
- 1/4 onion sliced
- 3 sprigs fresh thyme chopped
- 1 tsp white sugar
- 250 ml water
Instructions
- Oven setting 180°C / Mark 4Heat vegetable oil in a large frying pan and brown the pheasant on all sides. Place the pheasant breast down in an ovenproof casserole.
- Cook the sliced leek and sliced onions in the same frying pan for 2 minutes. Add the whisky and stock, bring to the boil and add to the casserole.Transfer to the pre-heated oven and braise with the lid on for 12 to 15 minutes. Allow to rest for a further 5 minutes.
- Strain the casserole liquid into a saucepan, cook down until reduced by half, then add the double cream and continue cooking until the sauce is thick enough to coat a wooden spoon. Season with salt, pepper and more whisky to taste. Joint the pheasant as shown and add the sauce.
- Potato Lyonnaise Gently fry the sliced onion in vegetable oil and set aside. Grease the insides of two ramekins with butter and fill with alternate layers of potato and onion, seasoning with salt and pepper.Fill up to just below the rim. Add chicken stock and transfer to the oven at the same setting for 30 minutes or so until tender.
- Pickled vegetables Place all the ingredients except the carrot and turnip in a large saucepan and bring to the boil. Simmer for 5 minutes. Add the diced carrot and turnip and cook until tender then drain.
