Pot Roast Pheasant with Root Vegetables and Black Cabbage

Serves: 4

Difficulty: Easy

Preparation time: 30 mins

Cooking Time: 140 minutes

• 4 Pheasant breasts
• 100g Cooked potatoes
• 50g Diced carrot
• 50g Diced swede
• 50g Diced butternut squash
• 50g Diced celery
• 10g Fresh thyme
• 500ml Game stock
• 100g Black cabbage
• Cornish sea salt
• Milled black pepper

Season and sear the pheasant breast then set aside. Place the vegetables into a thick-bottomed casserole dish. Place the pheasant breasts and thyme on top of the vegetables. Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sauteed black cabbage.