Pot Roasted Pheasant

2
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"This recipe is from Maggie Beer (the cook) in the ABC series the Chef and the Cook and posted for someone requesting pheasant recipes in food friend and fun. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (758.9 g)
  • Calories 572.8
  • Total Fat - 25.1 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 191.9 mg
  • Sodium - 192.5 mg
  • Total Carbohydrate - 56.2 g
  • Dietary Fiber - 13.8 g
  • Sugars - 21.8 g
  • Protein - 47 g
  • Calcium - 186.6 mg
  • Iron - 5.7 mg
  • Vitamin C - 241 mg
  • Thiamin - 0.3 mg

Step 1

Choose a heavy based cast iron or enamel pan with lid. (This dish can be cooked in the oven as here or on top of the stove (where timing might be different))

Step 2

Heat the butter and evoo until foamy, in the base of the pan, (preferably just big enough to hold the pheasant), sauté apples, lemon and lemon thyme and bay leaves then put aside on a plate whilst you season pheasant with sea salt and brown it gently on all sides. Add a little more butter or oil if necessary, and the lemon juice and strips. Deglaze with the apple brandy and verjuice, add the chicken stock and bring back to a simmer.

Step 3

Add the apple and herbs back to the dish. Place a tight fitting lid on the pan, and cook in an oven pre-heated to 180C with the breast up.

Step 4

After 15 minutes, turn the bird over and cook for a further 10 minutes.

Step 5

Remove from the cooking liquid and leave to rest – breast down for about 10 to 15 minutes.

Step 6

Bring the juices back to the boil, take off the heat and add the cream and season to taste with pepper and lemon, then add the ginger and swirl.

Step 7

Cut the pheasant into quarters or cut legs off and carve the breast.

Step 8

Pour the sauce over the pheasant and garnish with chopped chives – serve immediately.

Step 9

Note: The Pheasant drumstick has very sharp sinews in it that can be dangerous to eat if people aren’t aware. You can extract them with a pair of pliers either before or after cooking but better to warn your guests and have a chew on the meatier end.

Step 10

2 pheasants would fit in a 5 to 6 litre pot without doubling other ingredients

Tips & Variations


No special items needed.

TeresaS

I had such high hopes for this recipe...it had all the yummy ingredients...but they just didn't come together like I was expecting...the pheasant was really nice...but the apple was mushy and the sauce was runny...and the overall appearance was not appetizing...not sure if it was my cooking skills or just the way the recipe fell in place...not leaving any stars because it just may work great for someone else...just not for us...thanks Pat for letting me try your recipe...=)

review by:
(24 Jan 2015)