Serves: 4
Difficulty: Easy
Preparation time: 30 mins
Cooking Time: 140 minutes
Ingredients
- 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
Method
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.