Pot Roast Pheasant
200g smoked bacon lardons
1 tbsp oil
2 onions, peeled and cut into wedges
2 cloves garlic, peeled and chopped
4 celery sticks, chopped
400 g can chopped tomatoes
300 ml hot chicken stock
2 tbsp tomato purée or ketchup
2 tsp Worcestershire sauce
2 tsp caster sugar
Salt and freshly ground black pepper
A few parsley leaves
400g small potatoes
2 leeks, trimmed and cut into chunks
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Set the oven to 160°C/320°F. Put the bacon and oil in a frying pan and cook over a med heat for a couple of minutes. Add the birds to the pan and cook them for a few mins on each side to brown the breasts. Put them in a casserole with the bacon.
Add the onion to the pan and cook for a couple of mins. Add the garlic and celery and fry for 2-3 mins. Pour in the tomatoes, stock, purée, Hendersons Relish and sugar. Bring to the boil, season well and spoon into the casserole. Put the lid on and cook in the oven for 45 mins. Take the lid off, baste the pheasants and cook for another 15-25 mins, until the meat is tender. Leave for 10 mins before serving. Sprinkle with parsley leaves and serve with potatoes and leeks.
Top tip for making Pot roast pheasant
For ease of serving, take the birds out of the dish and when cool enough to handle, take the legs, breasts and all the meat off the bone. Put the dish on the hob, put the meat back and warm it through.
Recipe from GoodtoKnow