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Roasted Pheasant with wild rice and mushroom stuffing, potato and bacon rosti with caramelised vegetables to be served with Old Speckled Hen – by Greene King

11 September 2006


1 pheasant

Stuffing: 2 tbsp butter
1/2 medium onion finely chopped
2 celery stalks finely chopped
2 tbsp finely chopped shallots
2 garlic cloves finely chopped
55g sliced mixed mushrooms
200ml Old Speckled Hen
28g dried apricots
85g cooked wild rice
chopped Italian parsley
1 tbsp fresh sage
1 tbsp fresh thyme
salt to taste
black pepper

Rosti: 1kg Jersey Royal potatoes
85g pancetta fried off and diced
2 tsp cornflour

Method Heat the butter in a heavy pan over a medium heat

Put in the onions, celery, shallots and garlic in a pan

With the pan on the heat stir until soft (about 10 minutes)

Add the mushrooms and cook for another 10 minutes or until the mushrooms wilt. Add the Old Speckled Hen

Put the cooked mushrooms and vegetables in a bowl

Add the apricots, wild rice, herbs, salt and pepper and blend

Wash the bird and season it inside and out with salt and pepper. Stuff the bird loosely with stuffing mixture and place on a rack. Roast at 200°C for 10 minutes

Reduce to 175°C and cook for about 25 minutes per 450g

Peel and grate the potatoes squeeze out any excess water

Add bacon, thyme and cornflour

Season with salt and pepper

In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to give colour

Caramelised vegetables: Slowly oven bake baby carrots, turnips, leeks and onions with a coating of honey, salt and pepper

Recipe by Greene King

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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