Pot roast it!

Thom — Mon, 26 Oct 2020 16:51:51 +0000

Five fabulous pot roasts recipes

Pheasant and partridge are delicious and lean birds making for great eating, but if you’ve found them a touch on the dry and chewy side (always an issue for such lean wild meat) then why not pot roast them.

Pot roasting keeps the meat soft and moist and a great way to pair them with autumn flavours like mushrooms, chestnuts, apples or even pears to keep things seasonal.

And, it’s super easy; brown the bird in butter add to a pot with bacon and onion and other veg of your choice, add some sort of booze and into the oven while you go off and snooze in front of the fire with a little glass of something or whatever.

These recipes with work with either bird – just adjust the cooking time a little for the smaller birds – or indeed a mixture of both. Why not?!

Pot roasted pheasant with port and mushrooms

In this recipe from Delia Smith Online (remember her?) the pheasant is pot roasted with port and chestnut for a cockle-warming dinner for a cold night or even an alternative Christmas lunch they suggest.

Pot roasted pheasant with bacon, mushrooms and leeks

Bacon and mushrooms are natural friends of pheasant and partridge. This recipe by Rick Stein in Shooting Times, who we know and love for his fish cookery, but is a real game lover too, teams them with leeks and juniper.

Image courtesy of The Shooting Times

Pot roasted pheasant with root vegetables and sherry

A mixture of root veg including carrot, parsnip, swede, turnip and celeriac go into this recipe by Phil Howard for The Guardian, along with medium sherry. He tops it with a homemade dough crust, but if that’s too much bother, try a cobbler top or even a tight layer of double foil instead.

Image courtesy of The Guardian and Network Publishing.

Pot roasted pheasant with apples and cider

Apples are plentiful this time of year and if you’ve some windfalls that need a trim up, then this recipe from LoveFood is a good to use them up. The addition of cider makes it’s properly appley.

Pot roasted pheasant with pears

The last of our recipes is from All Recipes, pairs them (see what we did there!) with another traditional British fruit that is bang in season – pears.

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Game on!

Thom — Thu, 21 May 2020 16:15:08 +0000

How to pot roast partridge

The partridge season kicked off this month and our first birds came in from a local shoot – a welcome sight for us game lovers!

We find pot roasting the best way to cook these gamey little birds. It’s not only quick and easy but is a great way to keep them moist as they can easily dry out when roasted.

So when partridge are in, pick up one per person and try pot roasting for yourself.

This is how we like them.

Brown the birds all over in a hot pan with a slug of olive oil and a knob of butter.
Remove and set aside while you add an onion and a couple of carrots which have been roughly chopped, then some crushed garlic and some fresh hard herbs like thyme or rosemary – no need to chop. it’s easier to fish them out if you leave them as stalks.
Stir the veggies around to coat and slightly soften then tip these into your casserole and nestle the birds on top.
Season well then lay a rasher or streaky bacon over the top of each bird which will help keep the meat nice and moist and give you a lovely bacon crunch as well!
Slosh in white wine or chicken stock (or a mix of both) until it covers the veg, cover with foil and pop that into a 180 degree C over for 20 minutes.
Let the partridge rest for 10 minutes then serve.

We’re committed roast potato lovers so we serve it a big tray of them roasted with more of the herbs but you can also add the drained contents of one can of cannellini beans to the veggies before you sit the birds on top at stage 2 to make a delicious one-pot supper.

If you like the sound of pot roasting, here are two other recipes to try.

Coq au Vin a la Partridge

We love the sound of this gamey take on a coq au vain from Eatboutique, which swaps the chicken for partridge and teams it with cider, sausage and chorizo.

Pot roasted partridge with red cabbage, garlic and juniper

Another tasty option for your partridge, this time from Delia Online, which teams the little birds with beautiful jewel colours of red cabbage and red wine, garlic, juniper and pancetta.

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