Pot Roast Pheasant With Riesling Wine & Wild Mushrooms

20 mins
1 hour 30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 oven ready pheasants
Knob unsalted butter
1 tbsp rapeseed oil
8 button onions peeled cut in ½ through the root
2 cloves garlic finely sliced
8 baby carrots peeled
½ head celeriac peeled & diced into 2cm chunks
Small handful of sage leaves finely sliced
Handful wild mushrooms (seasonal such as girolle or chanterelle)
150ml dry Riesling
100ml whipping cream
Sea salt & ground white pepper to taste

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Method

A quick and easy recipe to prepare, which boasts a wonderful richness and depth of flavour. Perfect if you're wanting to give this fantastic game bird a try.

Preheat the oven to 160°C, 140°C fan assisted (gas mark 3).
Place a large casserole over a medium-high heat. Add the oil & butter then heat together.
Add the pheasants & brown all over, turning regularly then remove from the casserole and set aside.
Reduce the heat then stir the onions and garlic into the fat and fry gently for 3-4 minutes.
Add the carrots and celeriac then return the pheasant to the pot, nestling it breast-side down in among the vegetables.
Pour over the Riesling then bring up to the simmer, cover with a tight-fitting lid & place into the centre of the oven, cook gently for one hour, turning the pheasants over after 30 minutes.
Once cooked remove the pheasants from the casserole, checking the leg meat is tender & keeping warm, then add the mushrooms, sage & cream to the casserole and simmer over a medium heat for 3-4 minutes.
Season the sauce to taste with salt and freshly ground white pepper.
Spoon the sauce around the pheasants and serve with seasonal brassicas.