Pot Roast Pheasant with Chestnuts, New Potatoes and Cabbage
The Essential Diabetes Cookbook
by Antony Thompson
It's a shame that game birds tend to be under-utilized, despite being readily available in season. They are raised in the wild, are good value, and are lower in fat and thus healthier to eat than most other meats. There are lots of flavors going on here, perfect for autumn and winter.
• 1 tablespoon olive oil
• 2 pheasants
• 2 onions, coarsely chopped
• 1 bay leaf
• sprig of thyme
• 6 juniper berries
• 12 new potatoes, halved
• 1¼ cups chestnuts, cooked and peeled
• 1½. cups game or beef stock
• 1/2 cup robust red wine
• 1 cup cranberries
• 2½ Savoy cabbage, shredded
• grated rind and juice of 1 orange
• salt and freshly grated black pepper
1. Preheat the oven to 400°F. Heat the olive oil in a flameproof casserole or Dutch oven, then add the pheasants and brown them all over. Remove and set aside. Put the onions in the casserole and cook until softened and golden, about 8 minutes.
2. Add the bay leaf, thyme, juniper berries, new potatoes, and chestnuts, and stir to combine. Return the pheasants to the dish, breast side up. Pour the stock and wine around the pheasants, cover the casserole, and bring to a boil. Transfer to the preheated oven and cook for 25 minutes.
3. Remove the pheasants and set aside to rest. Transfer the casserole to the stove. Add the cranberries, cabbage and orange zest and juice. Cook over medium heat for 10 minutes.
4. Carve the pheasants and return the meat to the casserole. Season to taste with salt and pepper and serve in warmed bowls.
TIP: The pheasant carcasses and drumsticks are excellent for soup. If you prefer a thicker sauce, add a little cornstarch thinned with cold water and simmer gently for a few minutes to thicken.
Amount per portion: Energy 570 cals, Protein 46.8g, Fat 21.1g, Saturated fat 6.0g, Carbohydrate 45.0g, Total sugars 12.4g, Fiber 6.1g, Salt 1.15g, Sodium 454mg