Roast pheasant

Roast pheasant

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
1 x 1kg pheasant
2 rashers bacon, rind removed
60g butter, melted
125ml sherry
1 tablespoon redcurrant jelly
1/2 lemon, juiced
plain flour

Method

  1. Truss pheasant, and tie bacon around bird. Rub all over with butter. Roast in a preheated moderate oven for 40 minutes.
  2. Meanwhile, combine butter, sherry, jelly and lemon juice.
  3. Remove bacon from pheasant. Dredge breast lightly with flour and pour liquid over. Continue roasting for a further 15 minutes, basting 2–3 times with pan liquid. Test with skewer through thigh; pheasant is cooked when juices that run out are still faintly pink.
  4. Serve with a sauce made from the pan liquid.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again