Festive feasts.... delicious pheasant recipe with creamy cabbage and beans.
Pot roasted pheasant with creamy cabbage and beans
Oven 160 degrees
Onion chopped finely
Carrot chopped into rounds
½ bottle red wine
A large dash of port
2 rashers streaky bacon
1 teasp tomato purée
1 teasp redcurrant jelly
1 teasp dried thyme
20 g dried cranberries
Salt and Pepper
Sear the pheasants in the olive oil in a large pot that goes in the oven then cover with the streaky bacon
Add the onions and cook until transparent, add the carrot and bay leaf.
Pour in the wine, port and add the tomato purée, redcurrant jelly, thyme and seasoning and bring to the boil.
Place in the oven and cook for 50 mins to 1 hour.
Remove the pheasants from the pan and leave to rest. Strain the sauce and remove any fat from the surface.
Boil the sauce rapidly to reduce to the right consistency. Add the cranberries.
Prepare the portions by taking off the breast and the legs. Keep warm while you finish the cabbage.
Divide the cabbage onto 2 plates and top with the pheasant and pour on the sauce.
Creamy Savoy cabbage with lardons, chestnuts and carrots
1 large carrot, peeled and diced
150 g savoy cabbage, shredded finely
30 g lardons (use the 2 rashers from the pheasant and cut into strips)
15 g butter
75 ml cream
5 cooked chestnuts, roughly chopped
½ a 400g tin of cannellini beans
Salt and pepper
Blanch the vegetables separately in boiling water then refresh in cold water, drain and set aside.
Fry off the lardons with the butter in a sauté pan and add the cream. Boil. Add the vegetables and chestnuts in the cream and pop on the lid to heat through while you plate up the rest.
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Looking for the perfect present this Christmas?
A gift voucher for one of my cookery courses in 2021 makes a lovely surprise.