Feb 2018 Newsletter

Roast Pheasant
with white wine & charlotte potatoes
INGREDIENTS
• Sea salt and black pepper
• 2 pheasants (young hens are best)
• Olive oil
• 1 pack (100g or 31⁄2oz) pancetta lardons
• 1 red onion, peeled and cut into thin rings
• 1 clove garlic, peeled and chopped into slithers
• 2 juniper berries crushed with a few black peppercorns
• 700g (241⁄2oz) charlotte potatoes, cut diagonally into 3 pieces
• 6 rashers pancetta or streaky bacon
• 2 large glasses rosé wine (or leftover sparkling pink prosecco)
SERVES 4
DIRECTIONS
Preheat the oven to 200°C/400°F.. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole,
heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly
crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously
until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a
further minute. Add the potatoes and stir it all together.
Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour
it over. Put the lid on and place in the oven for 45 mins to an hour.
PO Box 241183, Anchorage, Alaska 99824
907-522-4173 | frankdanford@gci.net
www.alaska-d-l-outfitters.com
5611B - 58 Street
Drayton Valley, AB T7A 1R5
780-621-0100
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