SLOW COOKER POTROAST RECIPES RECIPES

Name: Pot-roast pheasant with cider & bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 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)

POT-ROAST PHEASANT WITH CIDER & BACON RECIPE | BBC GOOD FOOD

Pot-roast pheasant with cider & bacon recipe | BBC Good Food 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

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

Ingredients

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, FatContent 56 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 67 grams protein, SodiumContent 1.6 milligram of sodium

POT-ROAST PHEASANT WITH CIDER & BACON RECIPE | BBC GOOD FOOD

Pot-roast pheasant with cider & bacon recipe | BBC Good Food 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

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

Ingredients

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.

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POT-ROAST PHEASANT WITH CIDER & BACON RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
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