Pot Roast Pheasant
Pot roasting late season pheasant
Ingredients
- 1 brace pheasant a cock and a hen
- 200 g bacon lardons smoked
- 1 tbsp rapeseed oil
- 2 onions peeled and cut into wedges
- 2 cloves garlic peeled and chopped
- 4 sticks celery chopped
- 400 g chopped tomatoes
- 300 ml chicken stock hot
- 2 tbsp tomato puree
- 2 tsp worcester sauce
- 2 tsp caster sugar
- salt
- Freshly ground black pepper
To serve
- 400 g Small potato
- 2 leeks trimmed and cut into chunks
Instructions
- Preheat the oven to 160°C/320°F/Gas 3.
- Put the baco and oil in a frying pan and cook over a medium heat for a couple of minutes.
- Add the birds to the pan and cook them for a few minutes on each side to brown the breasts. Put the birds and bacon into a large oven proof casserole dish.
- Add the onion to the frying pan and cook for a couple of minutes. Add the garlic and celery and cook for a further 2-3 minutes. Pour in the tomatoes, puree, stock, worcester sauce and sugar. Bring to the boil, season well and spoon into the casserole.
- Cover the casserole and put in the oven for 45 minutes.
- Remove the lid, baste the pheasants, re-cover and cook for a further 15-25 minutes until the meat is tender.
- Remove from the heat and leave to rest for 10 minutes before serving.