Isaac’s Roast Pheasant

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Isaacs Roast Pheasant

This is a recipe we use in the Restaurant Using rosé wine or leftover sparkling pink prosecco adds a surprising lightness to the dish, unlike the more
Serves 4
■ Sea salt and black pepper
■ 2 pheasants (young hens are best)
■ Olive oil
■ 1 pack (100g or 31⁄2oz) pancetta lardons
■ 1 red onion, peeled and cut into thin rings
■ 1 clove garlic, peeled and chopped into slithers
■ 2 juniper berries crushed with a few black peppercorns
■ 700g (241⁄2oz) charlotte potatoes, cut on the diagonal into 3 pieces
■ 6 rashers pancetta or streaky bacon
■ 2 large glasses rosé wine (or leftover sparkling pink prosecco)
Preheat the oven to 200°C/400°F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.
Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour.
Carve and serve with some spiced cranberry sauce and Game chips