Roast pheasant

Name: Roast pheasant
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: brace of young pheasants; 50 g (2 oz) butter; flour; 4 rashers of fat bacon; salt and pepper; salt and pepper; 1 small glass sherry; 150 ml (¼ pint) stock or water; 150 ml (¼ pint) stock or water; 2-3 drops wine vinegar; pinch sugar; knob of butter, about 15 g(½ oz)

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is one of the great party pieces of an English autumn lunch or dinner. Suspect any pheasants seen in the shops before 4 October; the season starts on 1 October and they need to hang 3 or 4 days before they are ready to eat. It is from about mid-October to the end of December that they are at their best, plump and tender.

Ingredients

brace of young pheasants
50 g (2 oz) butter
flour

Europe
United Kingdom
Lunch
Dinner
October
Autumn
December

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6. Pick any stray quills and feather stubs from the pheasants. Melt the butter in a roasting tin. Dredge the birds lightly with flour and brown them gently, breast downwards, in the butter, turning them this way and that, so that they are even