Roast Pheasant in Red Wine and Cranberry Sauce

• 2 tbsp rapeseed oil
• 2 tbsp unsalted butter
• 2 pheasants
• ½ tsp salt
• ½ tsp black pepper
• 10 shallots, peeled, large ones sliced in half
• 100g diced pancetta
• 150ml red wine
• 3 tbsp cranberry sauce
• 300ml hot chicken stock
• 2 tbsp cornflour mixed with 4 tbsp cold water
• 50g fresh pomegranate arils
• Small bunch fresh thyme

Allergens Highlighted in Bold

Preheat the oven to CircoTherm 180C.

Heat the rapeseed oil and butter in a frying pan on a medium-high heat until the butter has melted. One at a time, place the pheasants in the pan, browning on both sides (about 3-4 minutes per side).

Place the pheasants in a universal pan. Drizzle on the oil and butter from the pan and sprinkle on the salt and pepper. Arrange the shallots around the pheasants.

Place in the oven with medium added steam to cook for 20 minutes, then add the pancetta around the pheasants and cook for a further 10 -15 minutes, until the pheasants are golden brown and the pancetta is crisp.

The dough will be sticky at first but will eventually become smooth.

Remove the pheasants from the oven and place on a warm platter along with the shallots and pancetta. Cover and allow to rest for 10 minutes.

Meanwhile, transfer the meat juices to a pan and add the red wine and cranberry sauce. Bring to the boil and simmer for 5 minutes until the liquid has reduced by one third.

Add the chicken stock and bring to the boil again. Slowly pour in the cornflour and water mixture whilst stirring, until the sauce has thickened to your liking.

Test for seasoning and add a little more salt and pepper if required.

Serve the pheasants on a platter and pour the sauce around the pheasants.

Decorate with fresh pomegranate arils thyme and serve.