Pot Roast Pheasant with Port and Juniper
Rare Recipe from Bryan Webb, Tyddyn Llan
Prior to moving to Wales, Bryan ran Hilaire in London, a restaurant highly acclaimed by the food guides. Bryan has continued to gather awards and accolades at Tyddyn Llan. His cooking is all about subtle flavours and an uncompromising attitude to sourcing the finest, freshest ingredients.
Pot Roast Pheasant with Port and Juniper (serves 4)
INGREDIENTS - PHEASANT
- 2 large Hen Pheasants, plucked and hung for 5/7 days
- Oil, as needed
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 3 large leeks, diced
- 500ml red wine
- 50ml port
- 500ml chicken or veal stock
- Bouquet garni - fresh parsley, thyme & bay
- 10 juniper berries
- Salt and pepper, to taste
METHOD - PHEASANT
- Trim pheasants of excess fat in body cavity. Heat a little oil in a cast-iron pan and seal pheasants thoroughly, turning carefully until the entire outside is light golden brown. Remove from pan and keep warm.
- Add onion, carrot and celery to the same pan and cook for 2 mintues.
- Add leeks and cook for further 2 minutes over brisk heat. Season with salt and pepper.
- Add red wine and port and reduce to ½, then add stock, bouquet garni and berries.
- Return pheasants to cooking pan, check seasoning, cover and cook in a slow oven, gas 3, 340°F / 170°C for 35 minutes until tender. Strain and reduce to a sauce. Pour off all fat from the pan.
- Remove bouquet garni and press through a sieve to make a smooth sauce. Carve pheasant.
- Serve the pheasant with a potato fondant, braised red cabbage, brussel sprouts and a few chestnuts, but a few roast potatoes, mash or game chips would be great too.
INGREDIENTS - BRAISED RED CABBAGE
- 1 small red cabbage thinly sliced
- 1 small onion finely chopped
- 50g butter
- 1 glass red wine
- 2 teaspoons of redcurrant jelly
- 2 tablespoons red wine vinegar
- 3 tablespoon of sultanas
- Chicken stock
METHOD - BRAISED RED CABBAGE
- Melt the butter in a saucepan, add the onion and cook for five minutes, add the red cabbage and stir well so that it is coated with the onions and butter, season with salt and pepper.
- Add all the other ingredients and bring to a gentle simmer, cook for about 5 minutes, add some stock or water to barely cover, cover with a lid and cook slowly in a moderate oven or over a low heat until with only a slight bite to the cabbage. This is also excellent with roast goose at Christmas.