Pot Roast Pheasant
Winter is pretty much here, let’s face it, and here is one of our favourite Sunday treat. This is a special dinner, that must be shared with friends in front of a blazing hot fire.
It’s game season right now so the perfect time to sample the unique flavours of game. Our game comes from the amazing Dromoland Game, which we use in roasts, stews, and other special dishes, so keep an eye on the boards in the coming months.
2 oven-ready pheasants
2 bay leaves
3-4 handfuls fresh thyme
300ml white wine
500ml chicken stock (or water)
1 handful flat-leaf parsley, chopped
4 cloves garlic
1 knob butter
3 tbsp olive oil
Get your oven nice warmed up so it’ll be ready once you’ve got everything together. It should be at 170C or 325.
Once you have all your ingredients ready and to hand it’s time to get cookin!
1. Put a large casserole over a medium heat; and add the butter, and a splash of olive oil. Once the butter melts add the onions, garlic, thyme and bay leaves, and stir regularly for about 10 minutes until everything is soft and golden.
2. While your stirring the pot full of herby greatness, get a large frying pan on a high heat, and add two tablespoons of olive oil.
3. While the pan is getting good and hot season the pheasants all over with salt and pepper.
4. Once hot enough brown all sides of the pheasants for as long as it takes, taking care not to burn the skin.
5. Once the two steps above are complete add the pheasants to the casserole dish.
6. Next step is to deglaze the frying pan with the remaining wine and the stock, and add to the casserole.
7. Bring the casserole to a simmer, then cover and place it in the oven.
8. Cook your birds for 2 hours.
When cooking is finished take the birds out of the casserole dish leave to rest on a plate or boards for 5 minutes.
What’s left in the casserole dish will make a perfect gravy base. Get the fire on and serve with locally grown roast winter veg!
Filled Under : Recipes