dinner party specials

Pot Roast Pheasant with a Cider and Grain Mustard Cream – Serves 4

Ingredients

• 1 x brace of pheasants
• 750 ml dry cider
• 2 x large cooking apples
• 300 ml good clear chicken stock
• 1 x large onion
• 1 x large leek
• 2 x large carrots
• 2 x sticks celery
• 3 x cloves of garlic
• 1 x sprig tarragon
• 1 x sprig of parsley
• 1 x sprig of thyme
• 100 ml double cream
• 1 tsp grain mustard

Method

1.    Heat a frying pan and seal the birds all over.
2.    Add to a large pot and add all the ingredients.  Bring to simmer heat and then turn down the heat.  Pot roast for about 45 mins, then remove birds from the liquid.
3.    Pass the liquid through a fine sieve and reduce by two thirds.  Keep tasting to get the correct balance.
4.    Remove the breasts and legs from the pheasants and add back to the sauce to heat through and finish cooking.
5.    Finish with the cream and mustard and serve with roasted root vegetables and roast potatoes