Roast Pheasant Recipe

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Roast Pheasant

Denise Gregory

By
@DGWales

This is an untested recipe. It has been added for the group Wild Game/ Birds/ Fish Recipes, but is available to anyone who would like to try it.


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Serves:

3-4

Cook:

45 Min

Method:

Roast

Ingredients

1
young pheasant
oil or melted butter
salt and pepper
4 slice
unsmoked fatty bacon
approx. 2 1/2 cups giblet strock
8 oz
button mushrooms, cooked
bread sauce - optional. (please see bottom of direction #3)

Directions Step-By-Step

1
Pre-heat oven to 200C./400F./ Gas Mark 6
Wash the pheasant & dry thoroughly. Brush all over with oil or melted butter, then sprinkle liberally with salt & pepper. Carefully stretch the bacon slices with a sharp knife & use to cover the pheasant.
2
Put the pheasant on a rack in a roasting pan & pour in 2 cups of the stock. Roast in the pre-heated oven for 40-45 minutes, or until the bird is tender, basting occasionally. Remove the bacon slices for the last 10 minutes to brown the skin.
3
When pheasant is ready, transfer to a hot serving dish & arrange the cooked mushrooms around the pheasant. Keep hot. Using the cooked juices in the roasting pan, make a gravy. If the gravy is too thick add the remaining 1/2 cup stock. Serve.
NB.
This dish can be served with Bread Sauce instead of Gravy, or both can be served separately. Enjoy.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: UK/Ireland
Hashtag: #Wild game bird