The Moorland Game Pot
Ingredients
- For the Stew:
- 2 pheasants, cut into quarters
- 2 partridge, halved
- 25g plain flour
- 50g butter
- 2tbsp olive oil
- 70g cubed pancetta
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 300ml white wine. We used Booths Riesling
- 400ml chicken stock
- 1tbsp honey
- 225g shallots
- 225g button mushrooms
- 150ml crème fraîche or double cream
- 3tbsp finely chopped fresh flat leaf parsley
- For the Pickled Red Cabbage:
- 500g red cabbage, finely shredded
- 100ml red wine vinegar
- 1tsp caster sugar
- 1tsp yellow mustard seeds
Instructions
1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Place the pheasant and partridge pieces in a large bowl and add the plain flour with a pinch of salt and ground black pepper. Mix well until the birds are covered.
2 Heat the butter and oil in a deep oven-proof casserole dish. Add the pancetta and cook for 1 minute, then add the pheasant and partridge pieces and gently fry until lightly browned all over. Add any leftover flour and the thyme, rosemary and bay leaves and cook for 3 minutes. Slowly pour over the wine and chicken stock and bring up to a simmer.
3 Add the honey, shallots and mushrooms and season with a pinch of sea salt and ground black pepper. Cover with a lid and cook in the centre of the oven for 1 hour. Add the cream or crème fraîche and heat through on the hob for 1 minute. Serve sprinkled with parsley and accompanied with mashed potato and pickled red cabbage.
Pickled Red Cabbage
Delicious served with the Moorland Game Pot, this red cabbage is also a great accompaniment to a rich roast goose.
1 Put the cabbage in a large bowl. Place the red wine vinegar, sugar and yellow mustard seeds into a small saucepan. Heat until the mixture is boiling then pour over the cabbage, stir well and leave to cool completely. Chill until needed.