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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Christmas Roast Pheasant
Recipes arrow Occasionarrow Pot Roasted Pheasant with Cider, Apples and Celeriac
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Pot Roasted Pheasant with Cider, Apples and Celeriac
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Ingredients
At a glance
Pheasant
Family
Occasion
Serves
4

2 whole oven ready pheasants
1 litre strong cider
4 sprigs thyme
2 bay leaves
2 tbsp olive oil
2 English apples (Coxes or Braeburn) peeled, cored and quartered
½ celeriac, diced into 1cm cubes
1 leek, cut into rings, whites only
2 sticks celery, cut into 2cm pieces
1 onion, peeled and cut through the root into 8 wedges
200g smoked bacon, diced
50g butter

Method

Pre-heat oven to 160c

1. Season the pheasants. Heat a large oven-proof casserole dish and add in the bacon and cook until golden, add the pheasants. Seal the birds on all sides until golden brown.

2. Pour in the vegetables, season and add the cider. Bring to the boil, put the lid on and place in the oven. Allow to cook for 30-40 mins. Once cooked remove the pheasants and allow to rest.

3. Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half. Add in 50g butter and season.

4. Carve the pheasant, allowing one leg, and one breast per person. Serve with vegetables and the juices.

SERVE WITH A SELECTION OF VEGETABLES

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