Pot Roasted Pheasant
Recipe: #16635
January 09, 2015
Categories: Game, Pheasant, Australian, Christmas, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, more
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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