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.
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!!
Comments Add your comment
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!!
by Gillt31 on Mon Dec 21 2009 reply to this comment
great way to keep the meat moist x
by leanne82duke on Fri Dec 18 2009 reply to this comment