About this recipe:This pot roast pheasant dish is a family favourite and is often requested in the autumn in place of our Sunday roast dinners. This dish is easy to make, fuss free and has a fabulous outcome. Enjoy with a lovely glass of red and some fresh autumn vegetables.
1 brace pheasants
6 to 8 rashers smoked streaky bacon
salt and pepper, to taste
3 tablespoons butter
675g button mushrooms
340g shallots, sliced
3 tablespoons brandy
3 large pears - cored, peeled and thinly sliced
275ml double cream
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Place the two pheasants side by side in a large casserole dish and place the bacon rashers over the breasts. Season well.
In a large heavy bottomed saucepan, melt 2 tablespoons butter and add the mushrooms and shallots. Cook and stir for 10 minutes until softened and then add to the casserole dish along with 1 tablespoon brandy. Cover the casserole dish.
Pot roast in the oven for 45 minutes until the juices run clear.
Remove the casserole dish from the oven and neatly joint the pheasant. Keep the pieces warm on a serving dish with the bacon and vegetables alongside them.
Meanwhile, in a large frying pan, melt the remainder of the butter and over a low heat gently cook and stir the pear slices until tender. Remove from the heat and arrange alongside the pheasant.
Strain the dripping from the casserole dish into a saucepan and over a high heat, reduce by half. Add the rest of the brandy to the pan and flambé (set alight). After the flames have died down, add the cream to the sauce and stir gently. Season if desired.
Pour some of the sauce over the pheasant and pour the rest into a sauce-boat. Serve immediately.