Countryside Alliance News

Pot Roast Pheasant with Root Vegetables and Black Cabbage

Written by Countryside Alliance | 29 March 2015

Difficulty: Easy


Serves: 4


Preparation Time: 30 minutes


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


METHODS:


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 160ÂșC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sauteed black cabbage.