Pheasant, Bacon, Potato and mushroom One Pot

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl add the pheasant thighs, 1tsp dried herbs, rosemary and the tsp of olive oil. Give it a mix to coat the pheasant thighs.

Step 2

Heat a frying pan that has a lid until hot. Add the bacon or pancetta and cook for 2-3 minutes until they start to colourand release their fat. Remove the pancetta with a slotted spoon and set aside on a plate. Leave the fat in the pan,

Step 3

In the same pan add a knob of butter until it starts to foam. Add the marinated pheasant thighs and sear for 2 minutes on each side, remove and set aside with the pancetta.

Step 4

Now add the potatoes and mushrooms (add more butter if you need too) fry for 4-5 minutes. Again set aside with the pancetta and thighs.

Step 5

Clean the pan out with some kitchen roll. Heat a drizzle of oil until hot. Add the shallots and fry stirring for a couple of minutes until translucent. Add in the garlic and cook for a further minute.

Step 6

Stir in the paprika and tomato puree cook for 30 seconds. Add in the stock.

Step 7

Return the pancetta, potatoes and mushrooms back to the pan. Sprinkle in the tsp of herbs. Nestle in the thighs. Bring to the boil then reduce to a low simmer. Out the lid on and simmer for 15 minutes stirring occasionally.

Step 8

Get some foil ready, Remove the thighs from the pan cover in foil. Turn the heat up to medium simmer. Replace the lid and simmer for 5 minutes so the pheasant can rest and the potatoes can finish off cooking.

Step 9

Once the potatoes are soft add the cream, lemon juice and zest and season to taste. Leave to warm through.

Step 10

Put the rested thighs onto a serving dish. Pour the resting juices into the pan. Spoon everything from the pan around the thighs. Enjoy 😊