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Pot Roasted Pheasant with Port Wine Sauce

Pot Roasted Pheasant with Port Wine Sauce

Author[email protected]
RatingDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 2 tbsp Vegetable Oil
 1 Pheasant, whole oven ready
 6 Shallots, peeled
 3 Garlic Cloves, minced
 3 oz Pancetta, diced
 4 oz Crimini Mushrooms
 4 oz Chestnuts, whole cooked
 4 Juniper Berries
 2 Bay Leaves
 3 Fresh Thyme, sprigs
 3 fl oz Chicken Stock
 1 tbsp Butter, softened
 1 tbsp Flour
1

1. Preheat a pan and add oil. Brown the pheasant all over. Season with salt and pepper, and transfer to a cast iron casserole.

2. Add shallots, pancetta and garlic to the pan. Stir fry until the pancetta becomes crispy. Transfer the mixture to the casserole.

3. Add the mushrooms, chestnuts, herbs, port wine and stock around the pheasant. Bring the mixture in the casserole to boil. Turn off the heat, and cover with a lid. Transfer the casserole to a preheated oven at 160°C and cook for about an hour.

4. When the pheasant is cooked, remove it from the casserole and let it rest.

5. Meanwhile, mix the melted butter and flour in a bowl. Add this to the casserole. Bring the sauce to boil. Reduce the sauce until it is syrupy. Remove the bay leaves and the thyme. Season with sea salt and freshly ground black pepper.

6. Cut the pheasant into quarters, and divided them between two warm plates. Spoon the chestnuts, pancetta, shallots and mushrooms on the side of the pheasant pieces, with a generous amount of sauce.

Ingredients

 2 tbsp Vegetable Oil
 1 Pheasant, whole oven ready
 6 Shallots, peeled
 3 Garlic Cloves, minced
 3 oz Pancetta, diced
 4 oz Crimini Mushrooms
 4 oz Chestnuts, whole cooked
 4 Juniper Berries
 2 Bay Leaves
 3 Fresh Thyme, sprigs
 3 fl oz Chicken Stock
 1 tbsp Butter, softened
 1 tbsp Flour

Directions

1

1. Preheat a pan and add oil. Brown the pheasant all over. Season with salt and pepper, and transfer to a cast iron casserole.

2. Add shallots, pancetta and garlic to the pan. Stir fry until the pancetta becomes crispy. Transfer the mixture to the casserole.

3. Add the mushrooms, chestnuts, herbs, port wine and stock around the pheasant. Bring the mixture in the casserole to boil. Turn off the heat, and cover with a lid. Transfer the casserole to a preheated oven at 160°C and cook for about an hour.

4. When the pheasant is cooked, remove it from the casserole and let it rest.

5. Meanwhile, mix the melted butter and flour in a bowl. Add this to the casserole. Bring the sauce to boil. Reduce the sauce until it is syrupy. Remove the bay leaves and the thyme. Season with sea salt and freshly ground black pepper.

6. Cut the pheasant into quarters, and divided them between two warm plates. Spoon the chestnuts, pancetta, shallots and mushrooms on the side of the pheasant pieces, with a generous amount of sauce.

Pot Roasted Pheasant with Port Wine Sauce

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