Pot-roasted pheasant with walnut sauce

1. 1

   To make the pheasant, preheat the oven to 220C/200C Fan/Gas 7. Season the pheasant with salt and freshly ground black pepper. Heat a dash of oil in a frying pan and brown the pheasant all over until well coloured.

2. 2

   Put the pheasant in a casserole with the onion, celery, garlic, bay leaf, thyme, coriander seeds, star anise and hot chicken stock. Cover with a lid and transfer to the oven to roast for around 25-30 minutes, or until cooked. Remove from the oven and leave to rest in the pot with the stock for 10 minutes.

3. 3

   To make the walnut sauce, toast the walnuts in a dry frying pan over a medium heat. Remove from the pan and then blend in a food processor with the breadcrumbs, garlic, cream and cinnamon. Add a ladle or 2 of the chicken stock from the pheasant and blend again to make it into a smooth paste. Taste and season with salt and freshly ground black pepper and keep warm.

4. 4

   To make the dressing, mix the dressing ingredients together in a small bowl.

5. 5

   To serve, joint the bird and spoon over the walnut sauce and the dressing. Scatter over the pomegranate seeds and serve.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.