Pot Roast Pheasant
Pot Roast Pheasant
Ingredients
- 1 brace of pheasants
- 85g lardons
- 1 medium onion (peeled and diced)
- 1 stick celery
- 1 carrot (peeled and roughly chopped)
- 4 sprigs sage
- 2 apples (peeled, cored and cut into 2 chunks)
- 50ml calvados (optional)
- 220ml cider
- 215ml stock
- 250g frozen peas (de-frosted)
- 300ml double cream
- 2 eggs
- 4 tbsp chopped flat leaf parsley
- 1 tsp chopped tarragon
- 1 apple cut into segments
- 55g butter
- Brown sugar
- Salt and pepper
To serve:
- 8 slices crispy pancetta
- Deep fried sage leaves
Method
Pre heat the oven to 190C/gas 5 for around 15 minutes.
Melt the butter in a large non stick casserole pot. Season the pheasant with salt and ground black pepper. Place the pheasant into the casserole pot and brown until it is a light golden brown colour all over. Remove from the pot and put to one side.
Add the lardoons, onion, carrot, celery and sage sprigs and cook over a medium heat until the onion is soft and the lardoons beginning to crisp. Pour off any excess fat caused by the lardoons.
Return the pheasants back to the pot. Sprinkle over the apple and pour over the calvados. Light the calvados. Once the flame has died down add the cider and gently bring to a simmer. Place the lid on the pot, slightly open and place in the oven or on the hob for about 25-30 minutes.
Remove the pheasant from the pot, place onto a chopping board and carefully remove the breasts and thighs. Set aside to keep warm. Chop the pheasant carcasses into 4 pieces and place back into the pot. Bring the pot to simmer for a few minutes.
Using a fine mesh sieve, strain the sauce into a bowl. Then pour the strained sauce back into the casserole pot. Add a splash more of calvados and allow to simmer until the sauce has reduced by about half. Add the peas.
Add the cream and eggs and whisk together.
Cook for about 5 minutes or until the sauce is creamy and slightly thickened. Fold in the parsley and tarragon and season to taste.
Pan fry the apple segments in butter with the brown sugar until golden. Gently fry the pancetta and sage leaves in same pan until crispy and serve all with the cooked pheasant.