This is a fantastic, simple dish that really shows off the great flavour of pheasant. I love to cook with the seasons, and pheasant is at its absolute best at this time of year. In my house, this recipe is a classic autumn favourite. Pheasant can be dry if cooked without due care and attention, so this recipe really helps retain the moisture within the bird. The sweet cider and the salty, tangy sauerkraut work so well together with the earthy game. I hope you agree, this dish is a real winner – plus, it’s a one pot wonder! Win, win in my book.
Ingredients:
• 1 Oven-Ready Pheasant
• 1 500g Jar of Sauerkraut
• 1 Bottle of Your Favouriter Cider (750ml)
• 10 New Potatoes, Washed & Quartered
• 3 Large Carrots, Washed, Unpeeled, Cut Into Wedges
• 8 Small Turnips, Washed & Trimmed
• 8 Small Onions, Peeled & Halved
• 2 Cox Apples, Cored & Quartered
• A Few Sprigs of Thyme
• 1 Bay Leaf
• Salt & Pepper
METHOD
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Open and strain the sauerkraut, then place in the bottom of a heavy based roasting pot. Season the pheasant with salt and pepper all over and place onto the sauerkraut. Arrange all of the other vegetables and apples around the pheasant.
- Pour the cider over the pheasant and add the thyme and bay leaf.
- Pop the lid on or alternatively cover with tin foil. Place the pot on top of the stove on a high heat and bring to the boil.
- Once boiling, transfer to the oven and bake for 20-25 minutes, or until the pheasant is just a little undercooked. At this point, remove the pot from the oven and leave to rest for 10-20 minutes. I like to serve this dish in the middle of the table and let everyone dig in and taste those warming, rich flavours of the season.
- I love to serve roasted sprouts and lashings of bread sauce alongside – absolutely delicious!
