Roasted Pheasant, braised red cabbage, goose fat roasties, red wine gravy

MAIN COURSE


to serve 4

Roasted Pheasant;

2 Pheasants
Slat & Pepper
Oil for frying

Method;
1. Ask your butcher to split your pheasants and prepare for roasting
2. Season the pheasant with salt and pepper
3. Seal of the meat by placing in a hot pan, skin side down with a little oil until it browns
4. Transfer to oven , skin side down and cook for 10 minutes @ 200C
5. Turn pheasant skin side up and roast for a further 7 minutes
6. Set aside to rest in a warm place

Gravy;

1 pint Dark Chicken Stock
250 ml red wine
Seasoning to taste

Method;
1. Take the pan that you used to seal and cook the pheasant
2. Place on stove with a medium heat
3. Pour in stock and stir continuosly to melt all the caramelisation form the bottom of the pan
4. Pour in red wine and reduce over a high heat until desired consistency

Goose Fat Roasties;

6-8 Potatoes
150ml Goose fat
Salt

1. Peel potatoes and into desired size
2. Place potatoes in cold salted water and bring to the boil
3. Simmer for 5 mins
4. Strain potatoes and return to the pan
5. Allow the potatoes to sit uncovered for 5 mins until they stop steaming
6. Shake a little in the pan to break the edges of the potatoes
7. Heat the goose fat and toss the potatoes in it
8. Transfer to a roasting tray, do not crowd the tray
9. Roast @ 200C until crispy

Braised Red Cabbage;

1 Red Cabbage sliced
250 ml Red Wine
125 ml O.J.
100g Red Currant Jelly
Salt & pepper

1. Place all ingredients in a casserole dish with lid
2. Cook for 90 minutes at 180 C stirring occasionally until tender