Pot-Roast Pheasant with Smoked Bacon and Cream

Name: Pot-Roast Pheasant with Smoked Bacon and Cream
Yield: Serves 2
Cuisine: British
Ingredients: salt and pepper; salt and pepper; 1 whole pheasant, rinsed; 50 g butter; 50 g smoked bacon, diced; 1 garlic bulb, cut in half; 2 celery sticks, cut into 1 cm dice; 1 white onion, peeled and cut into 1 cm dice; 200 ml double cream; a few sprigs of fresh thyme; 200 ml white wine; 2 bay leaves

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

If you are wary of cooking pheasant, this it is a good way to retain moisture in the meat. The dish is very satisfying on a cold evening.

Ingredients

50 g butter
1 whole pheasant, rinsed
salt and pepper

Europe
United Kingdom
Main course
Gluten-free
February
January
Winter

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Heat the butter in a casserole. Season the bird, seal off in the butter on both sides and remove from the pan. Reserve.

Throw the onion, celery, garlic and smoked bacon into the casserole, and sweat off for about 10 minutes. A