Enjoy this easy pheasant recipe made in just one pot (plus frying pan), serving two or three hungry people on a cold, autumn afternoon.
Ingredients
Whole Pheasant
10 Rashers of Smoked Bacon
4 Spartan or Seasonal Apples, roughly chopped
2 Carrots, finely chopped
2 Sticks Celery, finely chopped
2 Shallots, sliced
2 Cloves Garlic
300ml Medium Dry Cider
200ml Chicken Stock
Knob of Butter
6 Sage Leaves
250g Sausage Meat
Handful of Roasted Chestnuts
2 Bay Leaves
Method
Pre-heat oven to 190C/170C fan/gas 5
Saute carrot, celery, shallots and garlic with bay leaves in butter until lightly golden in casserole pot
Dust pheasant with flour and brown in hot pan
Stuff pheasant once cooled with sausage meat and chestnuts and wrap with bacon
Place on top of veg in casserole pot and scatter apples
Fill pot with cider and stock
Season and scatter roughly torn sage leaves
Bring to the boil
Cook for 25 minutes uncovered
Remove from oven and set pheasant aside
Reduce liquid in pot on bubbling heat by half
Return pheasant to pan and serve with side dishes of your choice, such as roast potatoes and steamed cabbage
Remove from saucepan, turn out and serve immediately