Roast Pheasant

lostkat · 22-02-2009, 22:49

We bought a pheasant from Leicester Market last weekend for the bargainacious price of £2 so I thought I'd roast it this weekend.

Pheasant can be a bit tough, especially if you've got an older bird so it's generally casseroled. However, you can roast it too and it's really easy. 1 pheasant serves 2 with some left overs for a game casserole or something.

Ingredients
1 pheasant (I asked the butcher to gut/be-head/de-foot mine for me)
5 slices of good quality streaky bacon
half and onion
a few sprigs of thyme - leaves stripped off
shedload of butter
splash of olive oil
1 slice of bread

1. Put a large lump of butter and a smidge of olive oil into a roasting tin and put into an oven on GM7. Leave for 5-10 mins to warm up.
2. Take Mr Pheasant and shove the half onion, thyme leaves and a knob of butter up his cavity.
3. Lay the bacon over the breast (to keep it moist/tender)
4. Season the bird and drizzle a little olive oil over.
5. Once the oil is really hot, put the slice of bread into the roasting tin. It should brown on 1 side within 2 minutes.
6. Once it's browned, turn it over and put the pheasant on top.
7. Roast for 20 minutes, then turn down to GM 4 and roast for another 40-50 minutes, by which time the juices should run clear if you stick a skewer into the leg.
8. Take out of the oven, transfer to a carving dish and rest for 10 minutes beneath some foil.
9 Make gravy out of all the lovely pheasant juices.
10. Carve and serve with roasties, veg and your lovely gravy

Easy Gravy
1. Heat the juices in the roasting tin gently and stir in 1 tbsp plain flour.
2. Let it sizzle for a few minutes and then add 250-400ml (depending on how thick you like it) of chicken stock, a little bit at a time, whisking thoroughly.
3. Bring to the boil, whisking all the time and then pour into a serving jug.

Right, I'm off to snigger in the corner at all the pervy words I've managed to get into this recipe

lostkat · 22-02-2009, 22:53

Thank you

That fully yellow stuff is fat btw. You just scrape it to one side when nomming. Pheasants are right fat sods!

leowyatt · 22-02-2009, 23:05

looks lovely

Jonny69 · 23-02-2009, 20:14

Copycat!

I love pheasant, I have two in the freezer and next job is to casserole one when I have a decent recipe

lostkat · 23-02-2009, 21:05

Didn't realised you'd done a recipe too. You didn't do gravy with yours, so I win

Pebs · 24-02-2009, 19:16

I love them casseroled in dry cider with a pile if shallotts chucked in. Makes a beeeeeyoootiful gravy too

Jonny69 · 25-02-2009, 20:03

Quote:

Originally Posted by lostkat

Didn't realised you'd done a recipe too. You didn't do gravy with yours, so I win

Yes I did, can't have roast with no gravy

22-02-2009, 22:49	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Roast Pheasant We bought a pheasant from Leicester Market last weekend for the bargainacious price of £2 so I thought I'd roast it this weekend. Pheasant can be a bit tough, especially if you've got an older bird so it's generally casseroled. However, you can roast it too and it's really easy. 1 pheasant serves 2 with some left overs for a game casserole or something. Ingredients 1 pheasant (I asked the butcher to gut/be-head/de-foot mine for me) 5 slices of good quality streaky bacon half and onion a few sprigs of thyme - leaves stripped off shedload of butter splash of olive oil 1 slice of bread 1. Put a large lump of butter and a smidge of olive oil into a roasting tin and put into an oven on GM7. Leave for 5-10 mins to warm up. 2. Take Mr Pheasant and shove the half onion, thyme leaves and a knob of butter up his cavity. 3. Lay the bacon over the breast (to keep it moist/tender) 4. Season the bird and drizzle a little olive oil over. 5. Once the oil is really hot, put the slice of bread into the roasting tin. It should brown on 1 side within 2 minutes. 6. Once it's browned, turn it over and put the pheasant on top. 7. Roast for 20 minutes, then turn down to GM 4 and roast for another 40-50 minutes, by which time the juices should run clear if you stick a skewer into the leg. 8. Take out of the oven, transfer to a carving dish and rest for 10 minutes beneath some foil. 9 Make gravy out of all the lovely pheasant juices. 10. Carve and serve with roasties, veg and your lovely gravy Easy Gravy 1. Heat the juices in the roasting tin gently and stir in 1 tbsp plain flour. 2. Let it sizzle for a few minutes and then add 250-400ml (depending on how thick you like it) of chicken stock, a little bit at a time, whisking thoroughly. 3. Bring to the boil, whisking all the time and then pour into a serving jug. Right, I'm off to snigger in the corner at all the pervy words I've managed to get into this recipe __________________ Oooooh Cecil, what have you done?

22-02-2009, 22:53	#2
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Thank you That fully yellow stuff is fat btw. You just scrape it to one side when nomming. Pheasants are right fat sods! __________________ Oooooh Cecil, what have you done?

22-02-2009, 23:05	#3
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	looks lovely __________________ "Dr Sheldon Cooper FTW!"

23-02-2009, 20:14	#4
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Copycat! I love pheasant, I have two in the freezer and next job is to casserole one when I have a decent recipe __________________

23-02-2009, 21:05	#5
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Didn't realised you'd done a recipe too. You didn't do gravy with yours, so I win __________________ Oooooh Cecil, what have you done?

24-02-2009, 19:16	#6
Pebs Easymouth Join Date: Jul 2006 Posts: 6,716	I love them casseroled in dry cider with a pile if shallotts chucked in. Makes a beeeeeyoootiful gravy too __________________ ...faster you naughty little monkey! Running through hell, heaven can wait!