Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Pot Roast Pheasant with Root Vegetables and Black Cabbage.

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    Pot Roast Pheasant with Root Vegetables and Black Cabbage.

    Post  Admin on Sat Nov 22, 2014 6:30 am

    Serves: 4

    Preparation Time: 30 minutes

    Cooking Time: 140 minutes


    INGREDIENTS:

    4 Pheasant breasts

    100g Cooked potatoes

    50g Diced carrot

    50g Diced swede

    50g Diced butternut squash

    50g Diced celery

    10g Fresh thyme

    500ml Game stock

    100g Black cabbage

    Cornish sea salt

    Milled black pepper


    METHOD:

    Season and sear the pheasant breast then set aside.
    Place the vegetables into a thick-bottomed casserole dish.
    Place the pheasant breasts and thyme on top of the vegetables.
    Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160C.
    Remove from the oven and allow to rest before serving.
    Serve the pheasant breasts with a little sauteed black cabbage.

      Current date/time is Fri Jun 23, 2017 1:03 pm