PHEASANT IN SLOW COOKER RECIPES

ROAST PHEASANT RECIPES - BBC GOOD FOOD

Roast pheasant recipes - BBC Good Food image

Raise your game when roasting pheasant. Discover recipes with all the trimmings that make an impressive centrepiece for Sunday lunch, or even Christmas Day.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

POT-ROASTED PHEASANT RECIPE - BBC GOOD FOOD

Pot-roasted pheasant recipe - BBC Good Food 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

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 1 hours 55 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

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, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 45 grams protein, SodiumContent 0.95 milligram of sodium

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A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course
Cuisine British
Calories 565 calories per serving

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.

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