Roast Pheasant with Wine Gravy

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 1 kg pheasant
  • Salt and freshly ground pepper
  • 3-4 streaky bacon rashers


Prepare the pheasant for roasting (see steps 1-3), then place on a rack in a roasting tin. Roast at 230°C for 10 minutes, then at 200°C for 30 minutes.

Remove the bird, cover loosely with foil and let rest for 10—15 minutes. Place the tin on top