Pot-Roast Pheasant Recipe
Are you looking for a guaranteed to turn out well Pot-roast Pheasant recipe? Pot-roast Pheasant makes a yummy Side Dish. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Pot-roast Pheasant.
Ingredients
50 ml (2 floz) (1/4 cup) oil
25 g (1 oz) (2 tablespoons) butter
2 pheasants, about 1 1/4 kg (2 1/4 lb) each
2 large carrots, sliced
2 medium onions, chopped
2 large sticks celery, chopped
Salt and pepper
4 thin rashers (slices) bacon
150 ml (1/4 pint) (5/8 cup) dry cider
150 ml (1/4 pint) (5/8 cup) chicken stock
15 ml (1 tablespoon) tomato paste
Cornflour (cornstarch) for thickening
Directions
Preheat the oven to 200°C, 400°; gas 6.
Melt the oil and butter in a heavy-bottomed metal casserole.
Lightly brown the pheasants all over; remove from the pan.
2 Place the chopped vegetables in the pan.
Season the pheasants and place two rashers (slices) of bacon on each one.
Set them in the casserole, cover and roast for about 45 minutes or until the birds are tender.
3 Place the pheasants on a serving dish and keep warm.
Pour the cider, stock and tomato paste into the casserole and cook over medium heat for 15 minutes.
Strain the vegetables out, adjust the seasoning and thicken if required with a little cornflour (cornstarch) dissolved in water.
Serve this gravy in a sauceboat with the pheasants.
Garnish the pheasants with roast chestnuts and potatoes, bacon curls, redcurrant jelly and bread sauce.
Melt the oil and butter in a heavy-bottomed metal casserole.
Lightly brown the pheasants all over; remove from the pan.
2 Place the chopped vegetables in the pan.
Season the pheasants and place two rashers (slices) of bacon on each one.
Set them in the casserole, cover and roast for about 45 minutes or until the birds are tender.
3 Place the pheasants on a serving dish and keep warm.
Pour the cider, stock and tomato paste into the casserole and cook over medium heat for 15 minutes.
Strain the vegetables out, adjust the seasoning and thicken if required with a little cornflour (cornstarch) dissolved in water.
Serve this gravy in a sauceboat with the pheasants.
Garnish the pheasants with roast chestnuts and potatoes, bacon curls, redcurrant jelly and bread sauce.
