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Pot Roast Pheasant with Cabbage, Bacon and Chestnuts

By Frank Bordoni, Sky Taste

2 oven ready pheasants
1 tbsp olive oil
200ml or large glass of Madeira wine
1 small head of celeriac
150g small shallots
2 bay leaves
1 sprig of thyme
50g butter

For the cabbage, bacon and chestnuts:
1 savoy cabbage, shredded and blanched
3 rashers of smoked streaky bacon cut into strips
20 chestnuts, cooked and peeled
Cracked ground pepper
3-4 juniper berries, warmed and crushed
50g unsalted butter
Olive oil
Black pepper

1. Preheat the oven to 220C. Season the birds well with salt and pepper and rub with a little olive oil. Heat a large pan on the stove over a moderate heat and melt half the butter until it foams. Add the birds, turning up the heat and let them colour on each side.

2. Throw in the diced celeriac and shallots, bay leaf, fresh thyme and the wine. Bring the liquid to the boil, cover and roast for approximately 40 minutes (exact time will depend on the size of the birds). Remove the pan from the oven and set aside to rest for 10-15 minutes.

3. In a heavy based sauté pan, add a little olive oil and fry the bacon strips until they start to turn golden. Add the butter, then the juniper, cabbage and chestnuts and toss well. Sauté together for 5-8 minutes, to allow the flavours to infuse and season. Remove the birds from the pan and carve or portion. Place the pan with the juices back on a high heat and reduce adding the remaining butter to thicken.

4. To serve place half a pheasant on each plate with a mound of cabbage, bacon and chestnuts and drizzle over with the juices. Serve with sweet potato game chips (peeled and sliced sweet potatoes deep fried until crisp).