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Pot Roasted Pheasant

Here's how you make Pot Roasted Pheasant
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  • Servings: 2
  • Prep: 15m
  • Cook: 50m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 kg whole pheasant (pheasants generally range in weight from 800g to 1200g)
  • 2 granny smith apples (peeled and cored and sliced into eighths)
  • 2 tablespoons butter
  • Extra virgin olive oil, splash (evoo)
  • 3 sprigs lemon thyme, pulled
  • 2 fresh bay leaves
  • 1 whole lemon (wide strips of lemon peeled, then juiced)
  • Sea salt
  • 3 tablespoons brandy (apple brandy)
  • 2 tablespoons verjuice
  • 1 cup chicken stock (jellied golden chicken stock)
  • 1/2 bunch fresh chives
  • 4 tablespoons cream (runny cream)
  • Freshly ground black pepper
  • 1 teaspoon grated fresh ginger
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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


We hope you enjoy this recipe!

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