roast pheasant
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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prep time
cook time
45 Min
method
Roast
yield
3-4 serving(s)
Ingredients
- 1 - young pheasant
- - oil or melted butter
- - salt and pepper
- 4 slices unsmoked fatty bacon
- - approx. 2 1/2 cups giblet strock
- 8 ounces button mushrooms, cooked
- - bread sauce - optional. (please see bottom of direction #3)
How To Make roast pheasant
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Step 1Pre-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.
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Step 2Put 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.
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Step 3When 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.
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Discover More
Ingredient:
Wild Game
Culture:
UK/Ireland
Category:
Wild Game
Method:
Roast
Keyword:
#Wild game bird
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