Pot Roast Pheasant
Ingredients
- 2 pheasants
- 2 large potatoes
- 60ml white wine
- 6tbsp duck fat
- Salt and freshly ground pepper
- 3 red onions, peeled and cut into quarters
- 120g dry-cured bacon, cut into lardons
- 100ml brown chicken stock
Marinade
- 4tbsp Maille Honey and Modena balsamic vinegar mustard
- 4tbsp yoghurt
- 2 cloves of garlic, chopped
- 2 tbsp brandy
- Salt and freshly ground pepper
- 8 sprigs of fresh thyme
- 2 bay leaves
Preparation
- In a small bowl, mix together all the ingredients for the marinade. Spread over the pheasants, then wrap each one tightly in a cling film, and place in the fridge for 24 hours.
- When ready to cook, preheat the oven to 160°C. Cut a slice off the two large sides of the potatoes to flatten each side, then peel and cut in two, lengthways, giving 4 flat pieces.
- In a large casserole dish, place each pheasant over 2 potatoes, pour the white wine into the pot, then spread the duck fat over the birds. Season with pepper and a little salt.
- Scatter the onions and lardons around the pan. Cover with a lid and place in the oven. After 30mins, add the stock, and return to the oven for another 10mins.