Roast pheasant with cavolo nero and bacon
- Published: 30 Sep 05
- Updated: 18 Mar 24
This roast pheasant with cavolo nero and bacon recipe is a wonderful alternative to a traditional English roast.
How about serving this pheasant dish as a Christmas main for four?
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Ingredients
- 4 tbsp olive oil
- 2 whole pheasants, plucked and drawn
- 100g dry-cured streaky bacon, cubed or sliced
- 12 small shallots, peeled and left whole
- 4 garlic cloves, crushed
- 3 sticks celery, roughly sliced
- 1 tsp salt
- 100ml (1 small glass) sweet wine, such as Madeira
- 1 tbsp tomato purée
- 1 tbsp soft butter
- 1 medium head cavolo nero, leaves removed from the stalks
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Method
- Heat the oil in a casserole or large pot with a lid, and brown the birds all over. Remove and set aside, then fry the bacon briefly in the same pot until coloured. Add the shallots and fry quite briskly for 3-4 minutes, allowing them to caramelise slightly. Add the garlic, celery, salt, wine, tomato purée and 200ml water, then return the pheasants to the pot, breast-side up. Bring to a simmer, cover and cook for about 1 hour. The bird is done when a leg can be tugged away from the breast with ease. Allow to rest in the juices for at least 10 minutes.
- Meanwhile, heat the butter in a wide-bottomed frying pan and, when it is fizzing nicely, add the cavolo nero and cook until just wilted.
- To serve, carve or joint the bird and serve it on the cabbage. Spoon over the bacon, celery and shallots.
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- Recipe from October 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 581kcals
- Fat
- 23.8g (6.7g saturated)
- Protein
- 78.6g
- Carbohydrates
- 9.2g (7.4g sugar)
- Salt
- 2.6g
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