Pot Roasted Pheasant with Cider, Apples and Celeriac
Preparation Time: 15 Mins
Cooking Time: 1 hr 45 Mins
- 2 whole pheasants, oven ready
- 1 litre strong cider
- 4 sprigs thyme
- 2 bay leaves
- 2 tbsp olive oil
- 2 English apples (Coxes or Braeburn) peeled, cored and quartered
- ½ Celeriac, diced into 1cm cubes
- 1 leek, cut into rings, whites only
- 2 sticks celery, cut into 2cm pieces
- 1 onion, peeled and cut through the root into 8 wedges
- 200g diced smoked bacon
- 50g butter
- Preheat oven to 160 degrees
- Season the pheasants. Heat a large oven- proof casserole dish and add in the bacon and cook until golden, add the pheasants.
- Seal the birds on all sides until golden brown.
- Pour in the vegetables, season and add the cider. Bring to the boil, put the lid on and place in the oven. Allow to cook for 30-40mins. Once cooked remove the pheasants and allow to rest.
- Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half. Add in 50g butter and season.
- Carve the pheasant, allowing one leg, and one breast per person
Serve with vegetables and the juices…
With thanks to Wild Game Direct for the image.