This delicious seasonal recipe can be created using meat from the Darts Farm Butchers & stock from The Pure Stock Company!
2 whole pheasants from the Darts Farm Butchers - each cut into 4 pieces to get you 4 breasts & 4 legs
500ml of The Pure Stock Company 'Pure Game Stock' (warmed in a pan to defrost)
4 rashers of smoked streaky bacon (thick cut)
2 small onions - peeled & diced
3 garlic cloves - peeled & crushed
20g dried porcini mushrooms (chopped & soaked)
150g diced celeriac
150g diced carrot
150g chopped leek
3 sprigs of thyme
1 bay leaf
1tbsp cornflour (to thicken)
Salt & pepper
Pre-heat your oven to 160°c.
Lightly coat the pheasant pieces with cooking oil & season.
Seal each piece in a hot frying pan until lightly coloured & place in a colander to drain.
Add the bacon to the same pan & sweat.
Add the onion and allow to colour lightly with the bacon before adding the carrot, leek & celeriac. Continue to cook for a couple of minutes.
Add the game stock, porcinis (including the liquid) and garlic, bring to the boil just to deglaze the pan.
Place the pheasant into a casserole dish & pour the rest of the ingredients on top.
Add the thyme and bay leaf, cover with lid or parchment & tinfoil & place in oven for 1.5 hours or until pheasant is tender.
Thicken the liquid if required with the cornflour slaked in a little water.
Season to taste & serve with simple mashed potato & lovely winter greens.
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