The Moorland Game Pot

The Moorland Game Pot served in a blue casserole dish next to a bowl of red cabbage
  • 6 servings
  • 1 hour 40 minutes to prepare
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  • For the Stew:
  • 2 pheasants, cut into quarters
  • 2 partridge, halved
  • 25g plain flour
  • 50g butter
  • 2tbsp olive oil
  • 70g cubed pancetta
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 300ml white wine. We used Booths Riesling
  • 400ml chicken stock
  • 1tbsp honey
  • 225g shallots
  • 225g button mushrooms
  • 150ml crème fraîche or double cream
  • 3tbsp finely chopped fresh flat leaf parsley
  • For the Pickled Red Cabbage:
  • 500g red cabbage, finely shredded
  • 100ml red wine vinegar
  • 1tsp caster sugar
  • 1tsp yellow mustard seeds


1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Place the pheasant and partridge pieces in a large bowl and add the plain flour with a pinch of salt and ground black pepper. Mix well until the birds are covered.

2 Heat the butter and oil in a deep oven-proof casserole dish. Add the pancetta and cook for 1 minute, then add the pheasant and partridge pieces and gently fry until lightly browned all over. Add any leftover flour and the thyme, rosemary and bay leaves and cook for 3 minutes. Slowly pour over the wine and chicken stock and bring up to a simmer.

3 Add the honey, shallots and mushrooms and season with a pinch of sea salt and ground black pepper. Cover with a lid and cook in the centre of the oven for 1 hour. Add the cream or crème fraîche and heat through on the hob for 1 minute. Serve sprinkled with parsley and accompanied with mashed potato and pickled red cabbage.


Pickled Red Cabbage
Delicious served with the Moorland Game Pot, this red cabbage is also a great accompaniment to a rich roast goose.

1 Put the cabbage in a large bowl. Place the red wine vinegar, sugar and yellow mustard seeds into a small saucepan. Heat until the mixture is boiling then pour over the cabbage, stir well and leave to cool completely. Chill until needed.