Pheasant with Herbs
90mins plus marinating
4 Hot Poultry Game Bird
Vegetables Alcohol Main course Eggless
and Black Pepper
tbsp Fresh Parsley, chopped
Bay Leaf, crumbled
teasp Fresh Thyme
teasp Fresh Marjoram
teasp Fresh Rosemary
teasp Summer Savory
fl.oz. Dry White Wine
Make the marinade and pour it over the pheasant and leave overnight.
The next day lift out the bird and wipe it dry. Strain and reserve the marinade.
the oven to 160C, 325F, Gas mark 3.
Slice the vegetables and cook them gently in the butter in a flameproof
stirring occasionally. After about 6 minutes, add the pheasant and
it lightly on all sides.
Heat the stock in a saucepan with the strained marinade and pour it over the
Tuck the herbs around it and add salt and black pepper. Cover and transfer
the oven for 1 hour; if an old bird, allow twice as long.
Turn the bird over from time to time. When tender, takt1, it out and carve it.
the pieces in a serving dish and keep them warm while you make the sauce.
Take the herbs out of the casserole and discard them. Blend the vegetables
the cooled cooking liquid together in a blender, or pass through a sieve. Pour
into a clean pan and reheat gently.
In a small bowl beat the flour into the sour cream until smooth, then stir it
by little into the sauce. Cook gently for 3 minutes, stirring constantly, then
more salt and pepper as required.
To serve - pour some of the sauce over the pheasant in its dish and sprinkle
finely chopped parsley. Serve the remaining sauce in a sauceboat.
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