Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Braised Pheasant

Braised Pheasant

This delicious seasonal recipe can be created using meat from the Darts Farm Butchers & stock from The Pure Stock Company!

Difficulty:
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Serves: 4
Braised Pheasant Image 1

Ingredients

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

Method

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.

Recipe from The Pure Stock Company


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