Roast pheasant, Chardonnay

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December 28, 2014 by dgarnett2013

Roast pheasant, Chardonnay: River Cafe Two Easy (white book) by Rose Gray and Ruth Rogers 

pheasant

Feeds 4

  • 2 pheasant
  • 4 garlic cloves
  • 1 savoy cabbage
  • 50g unsalted butter
  • 2 tabs extra virgin olive oil
  • 10 pancetta slices
  • 3 tabs sage leaves
  • 350ml Chardonnay

Pre heat the oven to 180℃.

Wipe the pheasants inside and out and trim off the fat.

Peel and cut the garlic in half lengthways.

Remove the tough outer leaves from the cabbage, cut in half, and cut out the core. Slice into 2cm-wide strips.

In a casserole, heat the butter and 1 tab olive oil. Brown the birds well. Add the pancetta, half the garlic and the sage.

Cook to soften, then add the wine and bring to the boil. Roast in a preheated oven for 30-40 mins, depending on size. Baste with wine from time to time.

Cook the cabbage in boiling salted water until tender, about 8 mins, then drain well.

Heat the remaining olive oil in a large saucepan, add the remaining garlic and fry until soft. Add the cabbage, stir to combine, season.

Remove the pheasant from the casserole. Stir the cabbage into the wine juices and serve with the pheasant.

Made the day we went on the Christmas walk at Kew Gardens.

kew1 kew2

 

 

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