Pot-roast pheasant with cider & bacon
Serves 4 Prep 15 mins Cook 45 mins
2 pheasants, cleaned
100g bacon lardons
1 onion, chopped
1 celery stick, chopped
4 sage sprigs, leaves chopped
2 eating apples, cored and cut into large chunks
300ml chicken stock
1 Savoy cabbage, finely shredded
100ml double cream mashed potato, to serve (optional)
1 Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove and set aside.
2 Add the bacon, onion, celery and sage to the dish. Cook for 10 mins until the onion is soft and the bacon crisp. Carefully pour off any excess fat.
3 Return the pheasants to the dish and scatter over the apples. Pour over the cider and stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins.
4 Remove the pheasants and keep warm. Return the dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and cook for 1 min more. Serve the pheasant on top of cabbage mixture.
PER SERVING 865 kcals, protein 67g, carbs 15g, fat 56g, saturates 26g, fibre 6g, sugars 15g, salt 1.6g
James Martin’s festive pot-roast ‘My mother’s pot-roast pheasant was always a family favourite, and I still cook it today – with the addition of cider and cream.’