roast pheasant

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Cooking receipe to make roast pheasant under category Aga Recipes. You may find some video clips related to this receipe below.

roast pheasant

2 ovenready pheasants

salt and freshly ground black pepper

few fresh rosemary or thyme sprigs or 12 juniper berries lightly crushed

100g butter softened

175g streaky bacon rashers

1 small onion peeled and halved

75g fresh fine brown or white breadcrumbs

450ml chicken stock watercress sprigs to garnish

Season the inside of the pheasants with salt and pepper and put the rosemary or thyme sprigs or juniper berries into the cavities.

Smear 50g of the butter all over the pheasants.

Place the pheasants breastside down in the small roasting tin.

Slide onto the third set of runners in the roasting ovenand cook for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a sharp knife.

Baste the pheasants every 10 minutes during roasting and lay the streaky bacon rashers over the birds after the first 30 minutes cooking.

Turn the pheasants onto their backs for the last 5 minutes cooking to brown the breasts.

Meanwhile place the onion halves cutside down on the floor of the roasting ovenfor 5 to 10 minutes or until charred: take out and put to one side.

Melt the remaining butter in a small flameproof pan or dish on the floor of the roasting ovenadd the breadcrumbs and cook on the floor of the ovenfor 10 minutes.

Stir and cook for a further 5 to 10 minutes until lightly browned and crisp.

Place in a serving bowl and keep warm at the back of the cooker.

Lift the cooked pheasants onto a warmed serving dish.

Cut the crisp bacon rashers in half and place around the pheasant. Keep warm in the simmering oven.

Skim the fat off the juices in the roasting tin add the onion halves and pour on the stock.

Bring to the boil on the boiling plateand boil until reduced by one quarter and the resulting gravy has a good flavour. Check the seasoning and strain into a sauceboat.

Garnish the pheasant with sprigs of watercress.

Serve with the fried breadcrumbs gravy crisp potatoes and seasonal vegetables.

Always carefully check game birds for shot removing any and rinsing the birds inside and out. Carving is easier if the wish bone is removed with a small sharp knife before the pheasant is cooked.

Serves 4

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