Home News Shooting

Pot Roast Pheasant with Root Vegetables and Black Cabbage

Published by: Countryside Alliance on 30th March, 2015

Difficulty: Easy

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 140 minutes

INGREDIENTS:

4 Pheasant breasts

100g Cooked potatoes

50g Diced carrot

50g Diced swede

50g Diced butternut squash

50g Diced celery

10g Fresh thyme

500ml Game stock

100g Black cabbage

Cornish sea salt

Milled black pepper

METHODS:

Season and sear the pheasant breast then set aside. Place the vegetables into a thick-bottomed casserole dish. Place the pheasant breasts and thyme on top of the vegetables. Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sauteed black cabbage.