A Pot Roast Pheasant With Celery Root Mash Food

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CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

POT-ROASTED PHEASANT



Pot-roasted pheasant image

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Provided by Good Food team

Categories     Dinner, Main course

Time 2h20m

Yield Serves 4

Number Of Ingredients 16

2 pheasants, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
  • In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium

POT-ROAST PHEASANT



Pot-roast pheasant image

Gordon's pheasant dish makes an affordable but smart meal for two

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 16

1 oven-ready pheasant , legs removed
1 tbsp vegetable oil
1 smoked bacon rasher
2 carrots , roughly chopped
1 leek , roughly sliced
2 celery sticks, roughly chopped
1 onion , roughly chopped
1 garlic bulb, halved
1 thyme sprig
250ml fresh chicken stock
carrot purée, to serve (see recipe below)
1 medium potato (Maris Piper are good)
1 tbsp vegetable oil
2 smoked streaky bacon rashers
1 thyme sprig
100ml fresh chicken stock

Steps:

  • Start with the potatoes. Heat oven to 200C/180C fan/gas 6. Trim the wider side off the potato and cut into 2 thick slices, so each side sits flat in the pan. Heat the oil in an ovenproof frying pan and fry the bacon for 2 mins until crisp. Push the bacon aside; then, over a very high heat, brown the potato slices really well for about 3 mins on each side.
  • Add the thyme, splash in the stock and place in the oven while you cook the pheasant.
  • Season the pheasant really well. Heat the oil in a casserole dish and add the pheasant pieces. Spend about 10 mins making sure the meat is well coloured on all sides, using tongs to turn the pieces when needed.
  • Remove the meat from the dish and add a splash more oil. Sizzle the bacon for 1 min, then add all the vegetables and the thyme. Turn up the heat and brown the vegetables really well. Nestle the legs amongst the vegetables and sit the breast on top. Place in the oven, uncovered, to roast for 25 mins.
  • Remove the dish from oven, lift out the breast and leave somewhere warm to rest. Pour the chicken stock over the legs and return to the oven for 20 mins to braise. Meanwhile, gently reheat the carrot purée in a pan, stirring in a touch of butter.
  • Remove the legs from the dish and set aside. Use a potato masher to squash the veg into the sauce to thicken. Season well and strain the sauce into a bowl. Remove the potatoes from the oven, and finely chop the bacon from the potato pan into small bits - you are now ready to carve the pheasant and plate up.
  • Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.

Nutrition Facts : Calories 599 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.76 milligram of sodium

CELERY ROOT MASH



Celery Root Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
  • TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

POT-ROAST PHEASANT WITH CIDER & BACON



Pot-roast pheasant with cider & bacon image

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Provided by James Martin

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 12

50g butter
2 pheasants, cleaned
100g bacon lardon
1 onion, chopped
1 celery stick, chopped
4 sage sprigs, leaves chopped
2 eating apples, cored and cut into large chunks
500ml cider
300ml chicken stock
1 Savoy cabbage, finely shredded
100ml double cream
mashed potato, to serve (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
  • Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
  • Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
  • Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

Nutrition Facts : Calories 865 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 67 grams protein, Sodium 1.6 milligram of sodium

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