HOME ROAST PHEASANT RECIPE WITH RED CABBAGE & BUTTER ROAST POTATOES
Pheasant is a great replacement for chicken, it has more flavour and is very low in fat being a wild bird.
Not a native bird to Britain but it was introduced by the romans about 2000 years ago, it is thought to have come from Lebanon via Greece.
Now it’s the main game bird for shooting in the UK, the season is the first of October to the first of February, so now is the perfect time to enjoy it.
It’s also Prince Charles’s favourite meal.
200g red cabbage, thinly sliced
100g brown sugar
50ml white wine vinegar
1 apple diced
Heat the butter in a pan, add the red cabbage and cook for about 20 minutes, add the diced apple and a little cider and cook for a further 10 minutes, you can make this in advance and reheat when needed.
BUTTER ROAST NEW POTATOES
12 peeled new potatoes
100g dice cold butter (unsalted)
6 cloves of garlic
Heat the butter in a pan until it starts to foam, add the garlic and potatoes, keep cooking the potatoes in the foaming butter until they are cooked through, keep the pan moving and add little bits of butter to maintain the foam. Drain and serve straight away.
2 oven ready pheasant
6 cloves of garlic
2 sticks of celery
A sprig of thyme
1 bottle of cloudy cider
A little gravy powder
Cut shallots, carrots and celery. Roast in a pan, add some garlic cloves and a little thyme.
Season the pheasant and stuff with garlic and thyme, seal in a heavy pan until golden brown on all sides.
Place the pheasant on top of the vegetable mix, add a little cider and roast at 180 degrees centigrade for 20 minutes or until cooked through.
Remove from the oven and rest for 10 minutes.
Put the pan with the vegetables in back on the stove and add 300ml of cider, reduce by 2/3rds, pass through a fine sieve and thicken with a little gravy powder.