Pot-Roast Pheasant with Red Wine

Bacon and juniper berries make ideal partners for the rich, gamey pheasant, as shown in this comforting, autumnal dish.

Preparation

Chop the onions. Roughly chop the carrots. Chop the garlic cloves. Chop the fresh flat-leaf parsley.

1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
2 Heat the oil and butter in a large casserole dish on the hob, until foaming. Add the pheasants and cook for 5-6 minutes, turning frequently, until browned all over. Remove and set aside.
3 Add the onion, carrots and bacon to the casserole (with a little more oil if necessary) and cook over a high heat for 4-5 minutes, until the lardons have turned golden.
4 Add the garlic and juniper berries and cook for another 1 minute.
5 Pour in the red wine and chicken stock, and season. Cover the casserole with a tightly fitting lid, transfer to the oven and cook for 40-50 minutes, or until the pheasant is cooked through.
6 Remove the pheasant from the casserole, place on a board, cover and leave to rest for 10 minutes. Move on to the next step while you wait.
7 Meanwhile, stir the parsley into the sauce.
8 Carve the pheasant and serve with the sauce, creamy mashed potato and green vegetables.