POT-ROAST PHEASANT WITH CIDER & BACON
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
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
PHEASANT NORMANDY
I designed this recipe for skinless pheasant legs, which can be cooked entirely on the stovetop. If you have skin-on legs, you can crisp the skin in at 375°F oven at the end. Obviously this will work with chicken, but it's also great with partridges or ruffed grouse as well. You could also use wild turkey thighs.
Provided by Hank Shaw
Categories Main Course
Time 2h15m
Number Of Ingredients 10
Steps:
- Salt the pheasant legs and let sit at room temperature for 30 minutes.
- Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
- Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
- Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
- Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
- Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.
Nutrition Facts : Calories 651 kcal, Carbohydrate 29 g, Protein 25 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 192 mg, Sodium 126 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
PHEASANT NORMANDY
Steps:
- Sprinkle the pheasant with salt and let it sit for about 30 minutes
- Rinse the apples but do not peel them. Core and slice the apples into wedges (around 1/2" thick).
- Over medium heat, melt 2 Tbsp butter in a dutch oven or thick walled pot. Place the apples in the heated butter in a single layer (may have to do 2 separate batches). Gently brown the apples for a few minutes and then turn them over and brown on the other side. Remove fried apples to a plate and cook the second batch. Remove the second batch of apples and reserve all of them until later.
- Add another 2 Tbsp butter to the pot and melt over med-high heat. Dust the pheasant pieces lightly in flour on both sides and lay in the pot in a single layer. Make sure the pheasant is not crowded. Brown lightly on both sides for a few minutes. Use less browning time if you are using breast meat as it will dry out quicker. Remove pheasant to a plate and reserve.
- Increase the heat a bit and add the sliced onions. Add more butter if necessary to carmelize the onions. Cook the onions for about 5 minutes or until carmelized, stirring occasionally.
- Turn off the heat and pour in the apple brandy to deglaze the pot. It will steam up and release all the brown bits on the bottom of the pot. Let the brandy boil down until reduced by half. Then add the cider and bring to a boil.
- Strip the thyme leaves from the stems (or use dried thyme) and add to the pot. Place the reserved phesant pices back in the pot, cover and simmer until pheasant is tender. This may take 1 1/2 to 2 1/2 hours depending on your pheasant and your tastes. Prick with a fork to see if it is tender enough.
- Remove the pheasant from the pot and set aside. Turn the heat to high and add back in the apples and boil down to your preferred consistency. This can be soupy to syrupy, depending on your tastes. When it is to the consistency you like, turn off the heat and add the dijon mustard and the cream and salt. Mix all together thoroughly and serve
- Serve by spooning the cider-apple sauce into the serving dish and laying the pheasant and fresh thyme on top.
Nutrition Facts : Calories 900 kcal, Carbohydrate 43 g, Protein 68 g, Fat 50 g, Sodium 862 mg, Fiber 5 g, Sugar 32 g, ServingSize 1 serving
25 BEST WAYS TO COOK PHEASANT
Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pheasant recipe in 30 minutes or less!
Nutrition Facts :
PHEASANT AND APPLE CASSEROLE
I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!
Provided by Lorac
Categories Pheasant
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine the flour, salt and pepper.
- Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
- Melt the butter in a large skillet, add the pheasant and brown on both sides.
- Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
- Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
- Cover and bake 1 1/4 hours.
PHEASANT STEW
The dash of fruit jelly and the apple juice gives a sweetness to Mary Berry's slow-cooked pheasant stew. Wintery and warming.
Provided by Mary Berry
Categories Main course
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Preheat the oven 160C/140C Fan/Gas 3.
- To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper.
- Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside.
- Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened.
- Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan.
- Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1-1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes.
- Remove the bay leaves and serve piping hot with mashed potato.
PHEASANT BRAISED WITH LEEKS, CIDER & APPLES
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
- Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
- Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
- After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
- Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.
Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium
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