Pot Roast Pheasant

Time

Serves

Ingredients

• 2 Field & Flower whole pheasants
• 2 rashers Field & Flower smoked streaky
• 200ml Field & Flower Chicken Bone Broth
• 50ml olive oil
• 1tbsp plain flour
• 6 shallots, peeled
• 2 carrots, peeled & quartered length ways
• 2 parsnips, peeled & quartered lengthways
• 1 garlic clove, peeled & crushed
• 2 thyme sprigs
• 2 bay leaves
• 150ml red wine
• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 180°C/Gas 4. Coat both pheasants with flour and season.
2. Heat the oil in a large flameproof dish and brown the pheasants all over, then remove them from the dish.
3. In the same dish, fry the bacon, vegetables, garlic and herbs with 1tbsp of flour for roughly 5 minutes, until the vegetables start to colour and soften.
4. Place the pheasants and any resting juices back in the dish, pour in the red wine and stock, then cover.
5. Place in oven for 1 hour 45 minutes until the meat is tender and ready to fall off the bone.
6. Serve with greens, mashed or boiled potatoes and a large glass of red wine.