Pot Roast Pheasant with Port and Chestnuts
A delicious pot roast pheasant recipe that makes a perfect festive winter treat
Ingredients
- 1 pheasant
- 8 shallots
- 150 grams mushrooms
- 100 grams chestnuts
- 1 small brown onion
- 1 medium carrot
- 2 sticks celery
- 2 cloves garlic
- 150 millilitre port
- 250 millilitre red wine
- 2 bay leaves
- 2 sprig rosemary
- 75 grams smoked streaky bacon lardons
- 1 tablespoon olive oil
- 2 dessert spoons butter
- 1 dessert spoon plain flour
- 1 handful fresh parsley
- salt and pepper to taste
Instructions
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Pre-heat the oven to 150C
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Put half the oil with a dessert spoon of butter into a heavy-based casserole over a medium heat
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Pat the pheasant dry with kitchen paper, then season with salt and pepper
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Once the butter is sizzling, add the pheasant and brown on all sides, turning with tongs as necessary
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Meanwhile, peel the shallots, carrots, garlic and onion
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Chop the carrot, celery and onions into small chunks
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Once the pheasant has browned, take it out of the pan and add in the shallots and bacon pieces, browning well
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Remove from the casserole with a slotted spoon and add in the onion, carrot and celery.
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Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Add the crushed or chopped garlic for the last 2 minutes
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Now put the pheasant back in the pan and surround it with the shallots, mushrooms, and bacon.
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Tuck the herbs around the mixture and pour over the wine and port.
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Bring the mix to a gentle simmer, put the lid on and pop it in the oven for 30-45 minutes
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Add the chestnuts
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Return to the oven for 30 minutes
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Meanwhile mix the flour with the remaining softened butter. I use a fork to mash the mixture together, you may prefer to use your fingers
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Take the pheasant out of the pan and set it to one side under a foil tent to rest. You can also take the chestnut and shallot mixture out with a slotted spoon and keep warm
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Bring the liquid to a boil on the hob and reduce down a little for 5 minutes
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Add in nuggets of the flour and butter mixture using a small balloon which to mix in and continue to cook for at least 5 minutes until the sauce has thickened and doesn't taste floury. Add more salt and pepper if necessary
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You can serve this in the casserole or on a large platter, a slightly more elegant option. Put the pheasant in the centre of the platter and surround it with the chestnut, shallot and vegetable mixture. Pour over half the sauce and garnish with chopped fresh parsley. Serve the remaining sauce in a jug
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Serve with gratin dauphinoise, sprouts and spiced red cabbage for a delicious seasonal pot roast.