The Butchers Block, York

T: 01904 424708

Pot Roasted Pheasant Recipe From The Butchers Block

Recipe Ingredients

2 whole pheasants
200g diced back bacon
1 ltr cider
4 sprigs thyme
2 bay leaves
2 tbsp olive oil
2 diced Braeburn Apples
½ a diced celeriac
1 chopped leek (whites only)
2 diced celery sticks
1 diced onion
50g butter

Instructions

(To serve four) Heat a large casserole dish and cook the bacon until lightly browned. Season the birds and add to the dish, seal on all sides until golden. Add the vegetables, season and pour in the cider, bring to the boil and put the lid on before placing in the oven for 30-45 minutes. Remove the cooked birds from the pot and add it back to the heat to reduce the remaining liquid by around 50%. Add in the butter and season. After allowing the pheasant to rest, carve and serve with the juices and vegetables.

This recipe is made using Yorkshire Pheasant – Whole oven ready

From local shoots in Wetherby, Yorkshire. Pan fry in butter, then roast topped with streaky bacon. Priced per individual bird

£5.00