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Pheasant With Braised Potato And Fennel

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

2		Young pheasants, with livers
1		Whole bulb garlic and 14
		garlic cloves -2
		finely chopped- the rest
		left whole
2		Stems rosemary
		Knob of butter
		Mixed peppercorns
		Sea salt
2		Glasses white wine
675	g	Prepared potatoes, diced 1
		1/2lb
2		Onions, peeled and chopped
2		Fennel bulbs, 1 cut into 4
		and
		the other chopped
2		Rashers steaky bacon
		chopped into small
		pieces
		Good glug of olive oil
600		Chicken or pheasant stock
		20fl oz
1		Lemon, juice of
1		Handful black olives, stoned

INSTRUCTIONS

Wash and dry the pheasants. Cut the bulb of garlic in half
horizontally. Put the cut bulb of garlic with a sprig of rosemary and
a knob of butter insde the cavity of each bird. Season with freshly
groung peppercorns and sea salt.  Put birds in roasing tin, breast
sides down, sitting on half the  chopped onnion and rosemary (save 1/2
a stem for the braised potato)  and pour over a glass of wine and a
splash of stock. Roast birds in  pre heated oven for about 30 to 40
minutes, turning birds halfway  through and basting with the pan
juices, if they appear to be drying  out then add a splash of stock.
Put the whole garlic cloves and quarters of fennel in the roasting  tin
to roast until softened and golden. Keep turning and basting and  watch
that the garlic doesn't burn and the pheasant breasts remain  slightly
pink.  Whilst the pheasant is cooking prepare the braised potato and
fennel.  In a large wide based pan, heat the olive oil and fry the
bacon. Add  the potato, diced fennel, chopped garlic and liver (cut in
half) and  cook until golden. Add rosemary leaves, just over 1/2 the
stock and  seasoning. Bring to the boil and then turn into an oven
proof dish  and bake in the oven with the pheasant until softened but
golden on  top. 5 minutes before finising, add olives and squeeze over
the lemon  juice to liven up the flavours. Stir gently into dish.  When
birds are roasted, joint them for serving and rest in a warm  place
whilst you make the gravy. If the thighs need a bit longer in  the
oven, pop them back in for a few more minutes.  Pour excess fat from
roasting tin but save all the juices. De-glaze  with the second glass
of wine scrapping up all the meaty juices into  the liquid. Add 150ml
(5fl oz) stock and reduce well. Beat in a  little butter to finish the
sauce.  Serve some of the braised potato with the roasted fennel and
garlic  and topped with the pheasant, sauce and serve.  Converted by
MC_Buster.  Per serving: 61 Calories (kcal); trace Total Fat; (5%
calories from  fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol;
73mg Sodium Food  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 252 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 24.3mg Potassium: 860.6mg Carbohydrates: 59.4g Fiber: 5.4g Sugar: 17.2g Protein: 4.5g