Pot-roasted pheasant with walnut sauce

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pheasant

  • 1 pheasant, cleaned and trussed (ask your butcher to do this)
  • dash oil
  • 1 onion, quartered
  • 3 sticks celery, chopped
  • 1 head garlic, halved
  • 1 bay leaf
  • 1 small bunch thyme
  • 1 tbsp coriander seeds
  • 1 star anise
  • 500ml/18fl oz hot chicken stock
  • salt and freshly ground black pepper

For the walnut sauce

  • 6 tbsp shelled walnuts
  • 3 tbsp breadcrumbs
  • 1 garlic clove, finely chopped
  • 100ml/3½fl oz double cream
  • 1 tsp ground cinnamon
  • salt and freshly ground black pepper

For the dressing

  • 1 tbsp walnut oil
  • ½ tsp smoked paprika
  • pinch chilli flakes

To garnish

  • 1 fresh pomegranate, seeds only