Pot Roast Pheasant with Celery, White Wine & Fennel Seeds
Taken from the Red Online website
2 tbsp olive oil
6 shallots, peeled & cut in half
4 large sticks celery, each cut into 3, plus a few leaves
3 fat cloves garlic, sliced
2 tsp fennel seeds, lightly crushed in a pestle & mortar
500ml white wine
Salt and freshly ground black pepper
- Preheat the oven to 160°C/gas mark 2½.
- Over a medium high heat, melt the butter with the olive oil in a flameproof casserole dish large enough to fit both pheasants snuggly. When it is foaming, add one of the pheasants and fry until crisp and golden all over. Transfer to a plate and repeat with the other bird, also transferring in to a plate.
- Reduce the heat to a minimum, add the shallots and cook for around 10 minutes or so until they are soft and translucent.
- Add the celery (reserving the leaves), garlic and fennel seeds, stirring well to coat in the buttery juices. Season with a little salt and freshly ground black pepper.
- Pour in the wine, return the pheasants to the pan and bring up to a simmer.
- Cover with a lid or tightly fitting piece of foil and transfer to the oven. Cook for an hour to an hour and a half, until the meat from the birds in falling away from the bone.
- Turn off the oven. Remove the pheasants from the pot and pulling off the legs and carving off the breast in one piece. Transfer the meat to a serving platter, cover loosely with foil and return to the oven to keep warm.