Pot-roasted Pheasant with Port and Chestnuts Recipe Main Dishes with pheasant, shallots, garlic, chestnut mushrooms, chestnuts, smoked bacon, streaky bacon, bay leaves, fresh thyme, red wine, port, butter, butter, olive oil, plain flour, salt, black pepper
I thought I had a great idea, apparently I did, others have done this before me! I love sweet and savory flavors with my sweet potatoes, so that's the path I took. You could also add some heat to kick it up. These would be even more delicious cooked on the grill or smoker.
Roast partridge with cider gravy is a delicious winter recipe for frosty days by the fire. 20g butter 4 large fresh thyme sprigs 2 oven-ready partridges 6 rindless dry-cured smoked streaky bacon rashers, 4 left whole, 2 chopped 1 tbsp olive oil 1 small onion, thinly sliced 100ml cider 150ml homemade chicken stock 1 tbsp crab apple and cider jelly (I like Peyton & Byrne, in the Food from Kew range at shop.kew.org) or redcurrant jelly ½ tsp soft butter ½ tsp plain flour Watercress to garnish