PHEASANT LEG RECIPES RECIPES

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PHEASANT LEG RECIPES RECIPES ALL YOU NEED IS FOOD



PHEASANT LEG RECIPES RECIPES All You Need is Food image

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

Provided by Good Food team

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 1 hours 55 minutes

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

PHEASANT LEG RECIPES RECIPES ALL YOU NEED IS FOOD



PHEASANT LEG RECIPES RECIPES All You Need is Food image

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

Provided by Good Food team

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 1 hours 55 minutes

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

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PHEASANT LEGS RECIPES RECIPES ALL YOU NEED IS FOOD
Use a digital thermometer probe to ensure the meat is cooked to perfection.
From stevehacks.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Peel and halve the carrot lengthways, then peel and thinly slice the onions.
    3. Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
    4. Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
    5. When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
    6. Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
    7. Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
    8. Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
    9. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
    " }
See details »


PHEASANT LEGS RECIPES RECIPES ALL YOU NEED IS FOOD
Use a digital thermometer probe to ensure the meat is cooked to perfection.
From stevehacks.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Peel and halve the carrot lengthways, then peel and thinly slice the onions.
    3. Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
    4. Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
    5. When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
    6. Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
    7. Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
    8. Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
    9. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
    " }
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