Roast Pheasant with Pancetta, Port and Juniper Berries
This easy autumn dish uses two pheasants, halved and browned in butter with pancetta cubes, then roasted in the oven with stock, port and juniper berries and a couple of bay leaves. Delicious!
Serves 4
15g butter
3 tbsp olive oil
100g Keevil & Keevil pancetta, cut into cubes
2 Keevil & Keevil pheasants, sliced in half
90ml (6 tbsp) port
450ml (3/4 pint) chicken stock
12 juniper berries
4 fresh or dried bay leaves
Vegetables to accompany – baby carrots, peppers, leeks, parsnips
Salt and freshly ground black pepper
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
Heat the butter with 1 tbsp olive oil in a roasting tin on the hob. Add the pancetta cubes and cook for 3-4 minutes until browned. Push the pancetta to one side and add the pheasant halves, skin side down. Cook over a medium-high heat for 2-3 minutes, turning the pheasants over to seal and brown them.
Pour in the port and let it bubble up, then add the stock, juniper berries and bay leaves. Cover with foil and transfer to the oven. Roast for 45 minutes, or until the birds are cooked.
To prepare the roasted vegetables, cut them into similar-sized chunks and place in a roasting tin. Sprinkle with the remaining olive oil, season with salt and pepper and roast for about 30-35 minutes, turning once, until tender.
Check that the pheasants are cooked by inserting a sharp knife into the thickest part – the juices should run clear.
Serve with the roasted vegetables.
Cook’s tip: If you prefer, cook the birds whole, then carve into joints when serving. For a tasty alternative, try the recipe with Keevil & Keevil partridges instead of pheasants.
Shopping List
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Authentic Italian half Pancetta with a wonderful deep, smoky flavour.
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