POT-ROASTED PHEASANT RECIPE - BBC GOOD FOOD
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
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
PHEASANT RECIPES - BBC GOOD FOOD
Get your game on with our pheasant recipes. A dinner party favourite, this bird can be cooked in classic roasts, casseroles, pies or even made into meatballs.
Provided by Good Food team
Number Of Ingredients 1
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