is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
you would like to know more about his books and
how to order them have a look at our Bookstore
which will also link you to Amazon for further
brace of prepared pheasants
4 rashers Ayreshire bacon, rind removed
50g (2oz) butter
1 fennel bulb, cut lengthways into 8 wedges
1 leek, cleaned, halved and cut into 5 cm (2
2 carrots, peeled, cut in half lengthways and
then thinly sliced on the diagonal
2 celery stalks, thinly sliced
2 fresh bay leaves
1 sprig thyme
6 juniper berries
150ml (5fl oz) Chicken Stock
Salt and freshly ground black pepper
boiled potatoes and Braised sauerkraut (details
are in Rick Stein's book - Rick Stein's Food
Heroes), to serve
the oven to 160°C / 325°F / Gas Mark 3.
each of the pheasants with two of the bacon
rashers and tie them in place with string.
the butter in a large flameproof casserole,
add the prepared vegetables, herbs, juniper
berries, 1/2 teaspoon of salt and 10 turns of
the black pepper mill. Turn them over once or
twice, cover and sweat gently over a low heat
for 20 minutes until the vegetables are tender.
the pheasants on top of the vegetables, recover
and transfer the casserole to the oven for 45
uncover the casserole, increase the oven temperature
to 200°C / 400°F / Gas Mark 6 and continue to
cook the pheasants for 15 - 20 minutes until
the bacon is crisp and golden and the pheasants
are cooked through.
Lift the birds onto a plate, cover and keep
the stock to the vegetables and simmer until
reduced to good sauce consistency.
the bay leaves and thyme and adjust the seasoning
Lift the pheasants on to a board, cut off string
and then lift off the bacon. Cut off the legs
and cut each one in two at the joint. Then cut
the breast meat away from the carcass in two
whole pieces and cut the meat diagonally into
serve, spoon some of the vegetables and sauce
into each warmed plates and place a piece of
thigh meat on top. Put the sliced breast meat
on top of that and rest a drumstick alongside.
Serve with the potatoes and sauerkraut.
visit Rick Stein's website which features regular
new recipes - click