Winter Warmer for the New Year

Happy New Year!

Tim Powell, the Group Executive Chef at Goodwood, has taken time out of his busy schedule to share his culinary expertise to help ward off those winter blues.

Tim says: "Welcome to a brand new year. Now the festivities are over I thought you might like a winter warmer to ward off the chills and cheer up the gloomy days of January. This tasty casserole is guaranteed to be a winner. There are fresh deliveries of game from the Goodwood Estate to the Goodwood Farm Shop| every week, so give them a call to place your order on 01243 755154."

Pot Roast Pheasant

Ingredients

Method

• Preheat oven 180C (350F) - gas mark 4. 
• Prepare Savoy cabbage by discarding the outside leaves and cut into six wedges through the stalk, leaving the stalk attached to each quarter.
• Blanch the wedges in boiling water for 1 minute and then refresh in cold water.
• When cold drain well and trim any excess stalk. Wrap the streaky bacon around the width of the cabbage quarter and put to one side. In a heavy sauce pan or casserole that has a tight fitting lid, heat the oil and butter until butter starts to foam. Add the seasoned pheasant, reduce the heat if necessary and colour the birds evenly.
• When golden brown remove the birds onto a plate, turn the heat down low and add carrots, shallots, garlic and celery and soften for 3-4 mins. Place the cabbage wedges evenly in the pan then replace the pheasants on top.
• Add all remaining ingredients and bring to a simmer.
• Cover with a tight fitting lid and place in the oven for approximately 45 minutes to an hour or until meat is tender.
• You can remove the lid for the last ten minutes of the cooking for a little extra colour. 
• Carefully drain the liquid contents of the pot in to a separate pan, reduce the remaining liquid by half to be served separately and arrange pheasant and vegetables onto serving dish. 
• Serve with creamy mash or puy lentils and French garlic sausage, which can be cooked in with the other ingredients with a little additional stock. 

Serves 4-6 Portions depending on the size of the bird.