Exactly what it says on the tin...
Pheasant
Your two pheasants, oven ready
2oz unsalted butter
6 rashers of streaky bacon
200ml of chicken stock
50ml port
1tbsp plain flour
1tbsp redcurrant jelly
handful fresh thyme
couple of bay leaves
salt and pepper
Lift the skin from the breasts of the birds (from the neck end), spread the butter in between skin and breast (carefully, the skin will break else). Tie the legs of each bird and lay the thyme and bay leaves over the breast of each bird, then lay the bacon rashers over the top - artistically if you like
Line a roasting tin with foil, put the birds in, season with pepper. Fold the foil over to enclose the birds completly and fold the foil tightly
Roast for about 20 min. @ 230c/gas8 in a preheated oven, reduce to 190c/gas5 for another 40 minutes, then uncover and cook for another 10 min.*
Leave the birds to stand covered in clean foil while you make the sauce. Keep the cooking juices
Pour the cooking juices into the roasting tin - or a saucepan - on the hob, add the flour. Stir over a medium heat until smooth. Stir in the stock and redcurrant jelly and boil. Reduce the heat and simmer until the sauce thickens a bit. Add the port and a pinch of salt.
Strain the sauce into a sauceboat, carve the pheasant
Serve
*cooking times are approx
2oz unsalted butter
6 rashers of streaky bacon
200ml of chicken stock
50ml port
1tbsp plain flour
1tbsp redcurrant jelly
handful fresh thyme
couple of bay leaves
salt and pepper
Lift the skin from the breasts of the birds (from the neck end), spread the butter in between skin and breast (carefully, the skin will break else). Tie the legs of each bird and lay the thyme and bay leaves over the breast of each bird, then lay the bacon rashers over the top - artistically if you like
Line a roasting tin with foil, put the birds in, season with pepper. Fold the foil over to enclose the birds completly and fold the foil tightly
Roast for about 20 min. @ 230c/gas8 in a preheated oven, reduce to 190c/gas5 for another 40 minutes, then uncover and cook for another 10 min.*
Leave the birds to stand covered in clean foil while you make the sauce. Keep the cooking juices
Pour the cooking juices into the roasting tin - or a saucepan - on the hob, add the flour. Stir over a medium heat until smooth. Stir in the stock and redcurrant jelly and boil. Reduce the heat and simmer until the sauce thickens a bit. Add the port and a pinch of salt.
Strain the sauce into a sauceboat, carve the pheasant
Serve
*cooking times are approx
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 |  Well, thot I would let you all know how I went on..... Unfortunately as we skinned the birds, rather than plucking them, I couldn't do the herby butter down the breats, instead, prepped the birds as follows: 1 small onion, 1/2 clove Garlic, 1 Bay Leaf, sprig Rosemary, tied it all up, covered bird oin streajy bacon. Then sat it on a bed of onion wit Garlic and stock, roasted for an hour or soroasted the veg (Spuds, Parsnips and Carrots) in the same dish as the birds. Followed the recipe for the Jus as per Moth's instructions, served with a feck off glass of Red vino  Twas gorgeous!!!Only problem I have is my farts smell real "Gamey" this morning... not that you needed to know that!   |
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