Pot-roast pheas­ant with cider & ba­con


Serves 4 Prep 15 mins Cook 45 mins

50g but­ter

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

500ml cider

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.’

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