Main Recipe:
Roast pheasant — English
3-4 Servings
|
A 1500-1700g (3½-4 lb) Pheasant Butter to rub into skin Bacon rashers to cover |
Gluten-free Low-carb Egg-free Nut-free Sugar-free | |
 It is best to buy an oven ready bird, so that the hanging, plucking and drawing will have been done for you. If you have to do the game preparation yourself, the pheasant needs to be hung for 7-10 days, before it is plucked and drawn. When the breast feathers can be plucked out easily the bird is ready to cook. Pre-heat oven to 200º C (400º F, gas mark 6). Rub butter into skin and cover with bacon rashers. Place on a rack in a roasting tin. Roast for 20 minutes per lb. Traditional accompaniments: Game chips and Bread Sauce‡. ‡ not suitable for gluten-free or dairy-free diets | ||
| Please support our sponsors: | |
|
|
|
