Roast Pheasant with Bacon and Mushroom
- 25g dried porcini
- 1 prepared pheasant
- 1 tbsp oil
- 70g smoky bacon lardons
- 2 baking potatoes, cut into chunks
- 125ml red wine
- Handful of chopped parsley
- Preheat the oven to 200C and soak the mushrooms in 200ml boiling water for 20 mins. Drain and reserve the soaking liquid. Season the bird all over, and brown the legs in an oven dish on the hob with the oil, turning regularly for 20 mins. Brown the breast for a further 10 mins, then remove from the dish.
- Add the bacon lardons to the oven dish and sizzle for 5 mins. Add the potatoes, toss well and brown the edges, then tip in the mushrooms and fry to heat through. Pour in the wine and bubble for a minute or two, then pour in the mushroom soaking liquid and stir to combine. Nestle the pheasant back into the oven dish - breast-side up - and roast for 25 mins in the oven.
- Remove the pheasant from the oven and set aside to rest for 10 mins. Add any resting juices to the dish with the potatoes and season well. Mix in the parsley, carve the pheasant and serve with the bacon, mushroom and potato combo. Magic!
75 mins
2 serving