Pot-roast pheasant in riesling
- January 2019
- Serves 4-6
- Hands-on time 25 min, oven time 1½ hours
Try something a little different with our pot-roasted pheasant. It’s cooked with white wine, bacon lardons and sauerkraut and best served alongside creamy mash or bread.
- 25.9g (9.5g saturated)
- 6.4g (5.7g sugars)
For 6 servings
Choose a medium or off-dry riesling (look for ‘kabinett’ on the label of a German wine, or ask your wine merchant); a sweet riesling will overpower the dish.
The veg creates a trivet for the birds to cook on, stopping them touching the hot casserole base.
In January, pheasant tends to be tougher than when young in autumn, which makes it perfect for a pot roast.
We’re cooking with riesling, so let’s drink it too. Peter & Ulrich Dry Riesling 2017 (£10.99 Majestic) is refreshing with apricot notes and a mineral finish.
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