How to Make a Pot-Roast Pheasant

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Clean the birds. Pluck and remove all remaining feathers & be careful to look for any buckshot or feathers under the skin. Then heat a little oil in a pan and brown the birds one by one. Keep aside.

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Next, in the same pan, sauté the onions until soft and golden. Once done, layer them at the bottom of your casserole dish.

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After the onions, fry the chorizo until the pieces start going slightly crispy. Layer these over the onions in the casserole.

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Place the pheasants, breast-side down, in the casserole, over the onions & chorizo. Fit all he mushrooms along the sides & in the gaps. Sprinkle the herbs, chilli flakes & garlic powder.

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Add salt and pepper to taste. Then pour the wine and stock over the pheasant. The liquid should come to just less than half-way. Cover the casserole with aluminium foil, then close the lid.

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Cook in a pre-heated oven at 180C for 1.5 hrs. About mid-way through the cooking, turn the birds over, and add the broad beans into the pot

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Once the birds are tender, remove from the casserole, joint and serve. The cooking liquid makes an excellent gravy, or even a light soup to go with the meal. Serve with steamed or roasted veg

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