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Oven Roasted Pheasant with Red Wine Sauce   HT  MC  British  95mins

Serves 4      Hot Poultry Pork Game Bird  Alcohol  Herbs  Main Course  Eggless

Ingredients
2 Young Hen Pheasants, washed and dried
50g/2oz.Butter
1 tbsp Oil
4 Streaky Bacon Rashers
Salt and Pepper
4 large sprigs Fresh Thyme
2 Bay Leaves
450ml/15 fl.oz. Robust Red Wine
2 tbsp Plain Flour
120ml/4 fl.oz. Single Cream

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and well season the pheasants with salt and pepper both inside and out.

2. Heat the oil and half the butter in a frying pan then add the pheasants and brown well on all sides. Transfer to an ovenproof dish.

3. Arrange the bacon rashers over the breasts of the birds then slowly pour the wine over the top.

4. Add the thyme and bay leaves to the dish then roast for about 1 hour or until they are cooked through, basting several times during the cooking period.

5. Once cooked, remove the pheasants from the dish, reserving the cooking liquor, and return them to the oven to keep warm whilst you make the wine sauce.

6. Melt the remaining butter in a saucepan, stir in the flour and cook for 1 minutes to form a smooth paste.

7. Gradually add the cooking liquor, mixing well then bring to the boil stirring. Reduce the heat and simmer for 2-3minutes.

8. Gradually stir in the cream and continue to cook gently for 1 minute. Serve hot with the roast pheasant.

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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Game Seasons UK

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