Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Roast pheasant with cavolo nero and bacon recipe

rate this recipe Thanks for rating!

Ready in 1½ hours

4 tbsp olive oil
2 whole pheasants, plucked and drawn
100g dry-cured streaky bacon, cubed or sliced
12 small shallots, peeled and left whole
4 garlic cloves, crushed
3 sticks celery, roughly sliced
1 tsp salt
100ml (1 small glass) sweet wine, such as Madeira
1 tbsp tomato purée
1 tbsp soft butter
1 medium head cavolo nero, leaves removed from the stalks

Add to my cookbook

Print this recipe

Email a friend

1. Heat the oil in a casserole or large pot with a lid, and brown the birds all over. Remove and set aside, then fry the bacon briefly in the same pot until coloured. Add the shallots and fry quite briskly for 3-4 minutes, allowing them to caramelise slightly. Add the garlic, celery, salt, wine, tomato purée and 200ml water, then return the pheasants to the pot, breast-side up. Bring to a simmer, cover and cook for about 1 hour. The bird is done when a leg can be tugged away from the breast with ease. Allow to rest in the juices for at least 10 minutes.
2. Meanwhile, heat the butter in a wide-bottomed frying pan and, when it is fizzing nicely, add the cavolo nero and cook until just wilted.
3. To serve, carve or joint the bird and serve it on the cabbage. Spoon over the bacon, celery and shallots.

Nutritional info

Per serving: 581kcals, 23.8g fat (6.7g saturated), 78.6g protein, 9.2g carbs, 7.4g sugar, 2.6g salt

Roast pheasant with cavolo nero and bacon recipe

Other recipes by Tom Norrington-Davies

Other Italian recipes

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Cauliflower tortelloni cheese recipe

Sausage and roast vegetable pasta bake recipe

Salmon gnocchi bake recipe

A rather old-fashioned rice salad recipe

Italian baked almond cheesecake recipe

Tiramisu recipe

Favourites

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's issue

Spiced meatball curry recipe

Try these new recipes:

Courgette and mushroom cannelloni recipe

Warm chocolate croissants with ice cream recipe

Mascarpone butter on almond thins with fresh strawberry jam recipe

Lemon curd and passion fruit ice cream recipe

Raspberry and toffee ice cream bars recipe

Quickest chocolate and coffee torte recipe

Fresh cherries with blue cheese recipe

Frozen berries with hot white chocolate sauce recipe

Hot-smoked trout and pea shoot salad recipe

Smoked salmon toasties recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale now

FREE cookbook – a month of family meals for under £5... Nigella's speedy summer flavours... Thomasina Mier's menu for a crowd... Heavenly cupcake recipes... Hungry Traveller visits Copenhagen

Win a weekend of foodie heaven

Enjoy a posh hotel in delightful Cheshire.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...