Roast Pheasant
Over a year ago
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Ingredients
- 2 Pheasants
- 1 Apple Chopped
- 4 Rashers Streaky Bacon
- Seasoning
- For the Gravy
- 2 tbsp Madeira
- 1-2 tsp Arrow Root or Corn Flour
- 300ml (½ pint) Game or Chicken Stock
Accompaniment
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Description
Succulent game roasted and cooked with bacon
Method
-
1
1. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Lay the rashers of bacon over the breast meat & put some apple & pepper into the main cavity of the birds.
3. Arrange the birds in a large roasting tin, pour the stock around the outside & roast in the oven for 45-55 minutes or until the birds are cooked.
4. When the pheasant is cooked, lift onto a carving board, cover with foil & leave to stand for 10 minutes.
5. Prepare the gravy: Tip the cooking juices into a jug & skim away excess fat, make up to 300ml if necessary with water. Return the juices to the roasting tin with the Madeira & bring to the boil, simmer for a few minutes until a good flavour is attained.
6. Mix the arrowroot/corn flour with a little water & blend into the hot stock. Season to taste with pepper & strain into a gravy boat.
Serve the pheasant with the gravy and parsnip chips.
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I am really pleased to have this recipe. I haven't tried it yet but my husband brought two pheasants home which I saving for Christmas and was wondering how to cook them. Great timing!!
great way to keep the meat moist x