We would like to share a recipe with you every month using our seasonal produce.
Pot Roast Pheasant with Smoked Bacon, Cider, Apples and Celeriac
2 Whole Pheasants
1 Litre good quality cider
4 Sprigs thyme
1 Bay leave
2 Tbsp olive oil
2 Cox apples peeled cored and quartered
1⁄2 Celeriac, diced into 1cm cubes
The white of 1 leek, cut into 1 cm dice
2 Sticks celery, cut into 2cm pieces on the bias
2 Shallots peeled and cut through the root in half
200g Diced smoked bacon
100ml of Chicken Stock
100g of Crème Fraiche
20g of Picked tarragon leaves
Preheat oven to 160c.
Season the pheasants with salt and pepper.
Heat a large ovenproof casserole dish and add 50g of butter and caramelize the bacon and until golden, add the pheasants.
Seal the birds on all sides again until golden brown.
Add the vegetables followed by the cider and reduce until sticky.
Once the Cider is reduced add the chicken stock and bring to the boil, place the lid on and allow to cook for around 20-25 minutes.
Once cooked remove the pheasants and allow to rest.
Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half
Add the remaining 50g of butter and the crème fraiche.
Carve the pheasant, allowing one leg, and one breast per person.
Finally finish the dish with some finely chopped tarragon and freshly grated nutmeg.