Roast Pheasant and Veg with Moroccan-Spiced Butter

Cooking time
Serves4 people
Gluten-free diets
Roast Pheasant and Veg with Moroccan-Spiced Butter

This is the best 'two for the price of one' recipe ever. Roast up your meat and veg, then use the bones to make a stock. The next day, the leftovers and stock into an easy stew. Bish, bash, bosh - job done!

3 ratings
layout 1 comment

Ingredients

  • 1 or 2 whole pheasants, depending on how much meat you want
  • Olive oil
  • 8-10 mugs of veg cut into chunks*
  • 100g butter
  • 1 tsp each: ground cinnamon, cumin and paprika
  • A good pinch ground chilli
  • Sea salt and pepper

*Med veg: Red peppers, vine tomatoes, courgettes, red onions, aubergines or Root veg: swede, parsnips, carrots, celeriac, onions and/or potatoes. We tested both and each one had its own ‘Wow’ factor. Try one this week and the other in week's to come.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat the oven to 200°C/400°C/Gas 6.
2. Unwrap your bird(s) to let it/them warm up to room temperature while you prepare the vegetables.
3. Add a splash of oil to a large roasting tin. Pop it into the oven for a few mins to heat the oil. Then add the veg chunks into the pan, sprinkle a bit of salt and pepper over the top and mix through the oil. Pop them into the oven.
4. Season the pheasant all over. Add a nugget of the butter and a splash of olive oil to a large frying pan over medium-high heat. Brown the pheasants all over. Pop them in the oven with the vegetables – in the same roasting tin if there's room.
5. The pheasant will need about 30 mins, depending on its size. If it's quite a plump bird that looks more like a small chicken, add another 5-10 mins. It will be done when you can pull the leg away from the breast with ease and there is no sign of pinky/red flesh when you do.
6. Take the bird(s) out of the oven and rest on a plate or cutting board. Let the veggies roast a bit more, if needed.
7. Melt the remaining butter with the spices and a pinch of salt if your butter is unsalted. Once everything has cooked through, drizzle/pour the spiced butter over everything.
8. Carve the pheasant(s) into breasts and leg portions. Save the bones and any remaining meat clinging on to make a stock for a soup or stew. If you have any extra veggies (hopefully you will) and butter you can save that as well.
9. The roast pheasant and veggies are delicious with a side of greens, a salad or couscous or rice.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Food gorgeous food. I enjoy eating !

Rating

Blessed hard working farmers !