Name: Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: British
Ingredients: 2 pheasants; 8 slices of bacon, chopped; 1 onion, diced; 3 cloves of garlic, minced; 8 ounces of wild mushrooms, sliced (such as cremini, shiitake, or oyster); 2 potatoes, peeled and diced; 1 cup of chicken broth; 1 tablespoon of fresh thyme leaves; Salt and pepper to taste; 2 tablespoons of olive oil

How To Make Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout

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Preparation: 20 minutes

Cooking: 1 hour and 15 minutes

Total: 1 hour and 35 minutes

Serves:

Ingredients

2 pheasants
8 slices of bacon, chopped
1 onion, diced
3 cloves of garlic, minced
8 ounces of wild mushrooms, sliced (such as cremini, shiitake, or oyster)
2 potatoes, peeled and diced
1 cup of chicken broth
1 tablespoon of fresh thyme leaves
Salt and pepper to taste
2 tablespoons of olive oil

Instructions

Preheat the oven to 375°F (190°C).
Season the pheasants with salt and pepper, inside and out.
In a large ovenproof skillet, heat the olive oil over medium-high heat.
Add the pheasants to the skillet and sear them until browned on all sides, about 5 minutes.
Remove the pheasants from the skillet and set aside.
In the same skillet, add the chopped bacon and cook until crispy.
Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
Add the diced onion to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes, until the mushrooms are tender.
Stir in the diced potatoes, chicken broth, and thyme leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, until the potatoes are cooked through.
Return the pheasants to the skillet, placing them on top of the ragout.
Transfer the skillet to the preheated oven and roast for 45 minutes, or until the pheasants are cooked to an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the pheasants rest for 10 minutes before serving.
To serve, spoon the ragout onto plates and top with a roasted pheasant. Garnish with the crispy bacon.
Enjoy the delicious roast pheasant with wild mushroom, potato & bacon ragout!