Cooking With Game

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    Roast Pheasant with white wine and charlotte potatoes.

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    Roast Pheasant with white wine and charlotte potatoes.

    Post  Admin on Sun Jan 07, 2018 5:57 pm


    Serves 4

    Ingredients.

    ■ Sea salt and black pepper
    ■ 2 young hen Pheasants pheasants
    ■ Olive oil
    ■ 1 pack (100g or 31⁄2oz) pancetta lardons
    ■ 1 red onion, peeled and cut into thin rings
    ■ 1 clove garlic, peeled and chopped into slithers
    ■ 2 juniper berries crushed with a few black peppercorns
    ■ 700g (241⁄2oz) charlotte potatoes, cut on the diagonal into 3 pieces
    ■ 6 rashers pancetta or streaky bacon
    ■ 2 large glasses ros wine (or leftover sparkling pink prosecco)

    Method.

    Preheat the oven to 200C/400F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.

    Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour.


      Current date/time is Thu Sep 20, 2018 1:30 pm