Set against the backdrop of the fabulous Hampton Court Castle in Herefordshire, our Live Cookout this November was all about game. The Pheasant season runs from October 1st to February 1st so this is a perfect seasonal dish to cook on your fire pit.
What you’ll need:
- 1 Dressed Phesant
- 4 Shallots - peeled and halved
- 1 small leek - washed and sliced
- 100g bacon lardons
- 75g mushrooms - sliced
- 1 clove garlic - crushed
- 2 tbs calvados / cider brandy
- 150ml cider
- Chicken stock
- Chopped parsley
- Salt & pepper
- Fire Pit
- Dutch Oven
- Joint the pheasant by cutting off the legs and splitting the breast into two pieces.
- In your Dutch Oven, add a little oil and fry the bacon lardons until just starting to colour, add the onions, mushrooms and half the leeks, allow to soften and take on a bit of colour.
- Pop the pheasant into the pot and pour over the brandy and allow to flame up (This will drive off the alcohol). Add the cider and a little chicken stock to cover the meat. Place the lid on the pot and put it into the centre of the fire pit with the charcoal embers around. We don’t need too much heat.
- All to simmer for about 40 minutes or until the pheasant is tender, adding the remainder or until the pheasant is tender, adding the remainder of the leeks halfway through cooking, adding more stock if necessary.
- When cooked, check the seasoning and sprinkle over some chopped parsley, you could also stir through some double cream. Serve with roast celeriac.