... i've gone along my chicken thigh 'one-pot' rustic route and deconstructed the classic recipe slightly so that it works in this way... and the results are vey pleasing indeed... it's also a lovely slow roast dish so the flavours have built up nicely in the pot... I would highly recommend it and seeing that pheasant is dirt cheap you really can't go wrong... its also perfect for this quite frankly disgusting weather we're having... thank you very much...
difficult to make such a rustic dish look glamorous...
2 pheasants - jointed
1 large onion - roughy chopped
1 large carrot - roughly chopped
2 medium eating apples - cut into wedges
1 head of garlic - split into cloves, skin on
1 teaspoon pepper corns
1 large bunch of fresh thyme
1 pint of traditional farmhouse cider (non carbonated)
150g mascarpone or creme fraiche
- you will need either a large casserole dish with a tight-fitting lid or a large oven-proof roasting dish and plenty of tin foil
- place the jointed pheasants, the vegetables and apples into a casserole dish, along with the peppercorns and thyme and drench it liberally with cider
- cover tightly with foil and a lid if your dish has one and roast gently for 3 hours on 140C
- after 3 hours, remove the foil, turn up the heat to 190C and roast for a further 20mins, you may want to remove the breast after 15 mins or so...
- the cider should reduce to a sticky mess but if it doesn't remove the rest of the joints and whack the heat up to as high as you like to reduce the juice further (this could be done in a pan, on the hob but it kind of defeats the whole 'one-pot' ethos... but don't let stubborn determination ruin a good meal...)
- once reduced take it out of the oven, off the heat and add the mascarpone or creme fresh and stir it around until blended into a thick, creamy sauce
- pour the sauce over the pheasant and serve with mash potatoes or something else suitably comforting
expect some more cider recipes coming your way soon... eat and of course, enjoy!