October Seasonal Ingredient – Pheasant
Oct. 10, 2011 in news
It’s that lovely season where pheasants are at their best, so here’s a succulent and simple recipe.
Serves 4
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.