Pot Roast Pheasant

Peel the onions or shallots, and toss in a little salt and sugar. Salt and pepper the pheasants on all sides. Quickly brown the pheasants and the onions in a little olive oil and place in an oven proof casserole.

Put some slices of streaky bacon over the breasts of the pheasants, and add a glass of red wine  Picture  . Cover closely with foil, cover with the casserole lid and cook for an hour. Check the pheasants to see they are cooked, and allow another 15 minutes if need be.

Meanwhile prepare the Roast Potatoes with Rosemary and Garlic  Recipe  , Sauteed Celeriac  Recipe   and the steamed purple sprouting brocolli.

When done, remove the pheasants and onions and keep warm  Picture  . Spoon off the execess fat from the casserole and use some kitchen paper to remove the remainder.

Put the casserole back over the heat, put the Calvados or Armagnac into a ladle over a flame and when hot use to flame the casserole juices. Mix a little butter with a tablespoon of flour and stir into the liquid to thicken. Add some of the chicken stock and salt and pepper to taste.

Finish off the celeriac and potatoes in some kitchen paper  Picture  , carve the pheasants and serve with the onions, gravy and brocolli.