Roast pheasant recipes
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- Roast Pheasant
- Mitzie Wilson's Roast Pheasant with Brandy Herb Butter
- Simple Roasted Pheasant
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- 2 Pheasants
- 1 Apple Chopped
- 4 Rashers Streaky Bacon
- For the Gravy
- 2 tbsp Madeira
- 1-2 tsp Arrow Root or Corn Flour
- 300ml (½ pint) Game or Chicken Stock
- 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.
Mitzie Wilson's Roast Pheasant with Brandy Herb Butter
by Mitzie Wilson
Views 116, Added Thu Jul 15 2010
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- 4 shallots
- 2 sprigs rosemary
- 2tbsp chopped parsley
- 2 sage leaves, chopped
- 75g butter
- 2tbsp brandy
- 2 pheasants
- 4 rashers streaky bacon
- 1 red onion
- 250g red grapes, snipped into bunches
- 1tsp flour
- 150ml white wine
- 1. Set the oven to 180C/gas 4. Finely chop the shallots and herbs and, using your fingers, mix with the softened butter and 1tbsp of the brandy. Slide your fingers carefully under the skin of the breast meat to loosen, then spread the brandy and herb butter inside. Lay bacon on top and place in a roasting tin. Cut the red onion into quarters and add to the roasting tin. Roast for 45 mins.
- 2. Then add the red grapes to the roasting tin and return to the oven for a further 15 mins, or until the juices no longer run pink when you insert a knife between the thigh and breast meat.
- 3. Remove bird and place on a plate, cover with foil and leave to rest. Place the roasting tin on the hob and sprinkle with flour. Add the white wine and bring to the boil. Taste, season and add the remaining brandy if liked.
- 4. Boil again to cook off the alcohol, then strain the gravy into a gravy boat and serve with the birds. Serve with game chips and a creamy bread sauce.
Pheasant is a well known game bird, perhaps the most widespread and ancient one in the entire world, being the world's most hunted bird it has been introduced just for that purpose to many regions, and is bred extensively on game farms from where it is sold to many shoots. Said to have been introduced into Britain by the Romans (along with dormice), this handsome bird was originally a foreigner to England, but for some time it has been a native of our woodlands. Hen birds as a rule are more tender and succulent than the cocks, young birds are best spit roasted for about 45 minutes. Cocks and older birds should be pot roasted to keep them as moist as possible the flavour of pheasant goes well with such foods as apples, grapes, or raisins a pheasant offers itself to a range of dishes, but if served simply roasted it must be well hung otherwise it can be dry and flavourless.
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- YOU WILL NEED
- 2 pheasant, cleaned and plucked traditionally you will have 1 cock and 1 hen bird
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 bay leaf, crumbled
- 1 tablespoon minced garlic
- ½ cup celery leaves
- 2 sprigs fresh thyme
- ¼ medium lemon, sliced
- 150 grams sliced bacon
- ¼ cup melted butter
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 1 cup game stock, you can use chicken stock
- Season the pheasant inside and outside with salt and pepper, place the bay leaf, fresh thyme, garlic, celery leaves, and lemon in the cavity truss the legs and wings with string, then place, breast side up in a roasting pan.
- Arrange the bacon slices over the breasts, and now soak a piece of muslin with melted butter, and place over the breasts.
- Arrange the onions and mushrooms around the bird, moisten the pheasant with the stock, and roast at 350°F/180°C/Gasmark 5 for 30 to 35 minutes, basting often until tender and golden and cooked through (the juices will run clear when the thigh is pierced with a skewer).
- Remove from the oven and remove and throw away the muslin and string, let the pheasant rest for 10 to15 minutes and place onto your serving platter and serve with the gravy, vegetables, roast potatoes and any or all of the trimmings mentioned above.
- Carve as if it is a roast chicken one bird serves two, we like to serve sprouts, braised celery, roast potatoes, and game chips.