Roast Pheasant with Celeriac and Bacon

Succulent roast pheasant served with a creamy cider sauce, crispy bacon lardons, and tender celeriac for a flavorful game dish.

Main Course Pheasant Game Autumnal Roast

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

80.2g

per serving

320.8 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

100

Double Cream

Liquids

200

Cider

100

Game Stock

Meat

piece

rasher

150

NutsSeeds

To taste

Freshly ground, to taste

piece

clove

handful

Fresh, chopped

Fresh, chopped

OilsFats

Vegetable Oil

Vegetables

piece

Onion

Chopped

250

Chestnut Mushroom

Chopped

piece

Carrot

Chopped

piece

Leek

Chopped

piece

Celeriac

Cubed

Method

Serve the carved pheasant with the roasted vegetables and the creamy bacon and celeriac sauce.

Stir in the cream and thyme leaves and season with pepper.

Simmer until liquid reduces by half, then add stock and reduce by half again.

Cook the leek and celeriac in the pan for 8 minutes before returning the bacon and adding cider.

Fry bacon lardons in oil until crisp and remove from the pan.

Spread the remaining butter over the pheasants and roast for 45 minutes.

Place the onion, mushrooms, carrot, leek, garlic, and thyme in a roasting tin and set the birds on top.

Place 25g of butter, salt, pepper, a bacon rasher, and a bay leaf inside each pheasant.

Preheat the oven to 200°C.