Taking another look at my review of The Essential Diabetes Cookbook (Kyle Books) by Antony Worrall Thompson I realized that I had let the Pot Roast Pheasant slip by.
To make up for this lapse, I decided to share this very seasonal recipe with you. It might even make a splash if you decide to serve it on one of the upcoming holidays.
Pot Roast Pheasant with Chestnuts, New Potatoes, and Cabbage
It’s a shame that game birds tend to be under-utilized, despite being readily available in season. They are raised in the wild, are good value, and are lower in fat and thus healthier to eat than most other meats.
There are lots of flavors going on here, perfect for autumn and winter.
Ingredients:
1 tablespoon olive oil
2 pheasants
2 onions, coarsely chopped
1 bay leaf
sprig of thyme
6 juniper berries
12 new potatoes, halved
1¼ cups chestnuts, cooked and peeled
1½ cups game or beef stock
½ cup robust red wine
1 cup cranberries
2½ Savoy cabbage, shredded
grated rind and juice of 1 orange
salt and freshly grated black pepper
Preparation:
1 Preheat the oven to 400°F. Heat the olive oil in a flameproof
casserole or Dutch oven, then add the pheasants and brown them
all over. Remove and set aside. Put the onions in the casserole and
cook until softened and golden, about 8 minutes.
2 Add the bay leaf, thyme, juniper berries, new potatoes, and
chestnuts, and stir to combine. Return the pheasants to the dish,
breast side up. Pour the stock and wine around the pheasants,
cover the casserole, and bring to a boil. Transfer to the preheated
oven and cook for 25 minutes.
3 Remove the pheasants and set aside to rest. Transfer the
casserole to the stove. Add the cranberries, cabbage and orange
zest and juice. Cook over medium heat for 10 minutes.
4 Carve the pheasants and return the meat to the casserole.
Season to taste with salt and pepper and serve in warmed bowls.
Tip The pheasant carcasses and drumsticks are excellent for soup.
If you prefer a thicker sauce, add a little cornstarch thinned with
cold water and simmer gently for a few minutes to thicken.
Amount per portion
Energy 570 cals, Protein 46.8g, Fat 21.1g, Saturated fat 6.0g, Carbohydrate 45.0g,
Total sugars 12.4g, Fiber 6.1g, Salt 1.15g, Sodium 454mg
Serves 4
Get cooking!
(* Recipe copyright Antony Worrall Thompson/ Kyle Books, used by permission)