Neal Jackson
Roast pheasant with lime pickle , potato and pumpkin
Serves 4
Ingredients
2 pheasants approx 1 kg each
2 oranges
200ml Dubonnet
3 garlic cloves, smashed with side of a knife
4 sprigs thyme
50 ml olive oil
400 gr potato, boiled and diced
400 gr pumpkin, boiled and diced
2 Tbs lime pickle
1/4 Spanish onion,sliced
50 ml vegetable oil
Method
Put zest and juice from the oranges in a bowl, add the Dubonent, thyme, garlic and olive oil. Mix thoroughly to make marinade for pheasant.
Insert a knife into the cavity of the pheasants and cut through the back bone and spread them flat by pushing down on their breast with the palm of your hand. Place in a dish and pour the marinade over, leave for 4 hours.
Pre-heat a very hot oven, take the pheasant from the marinade to a roasting tray. Pour in about 300 ml of the marinade and cook on the top shelf with the skin side up for 15 minutes. Remove from the oven, turn the skin side down, cover with another tray or foil and rest in a warm place for 15 minutes
Cut into 4 portions and serve on some buttered cabbage with the lime pickle potato pouring over some of the pan juices
Fry the potato in a hot pan with the veg oil until brown, add pumpkin, lime pickle and onion. Toss through until warm.