Roast Pheasant

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • brace of young pheasants
  • 2 oz. (60 g.) butter
  • 2 rashers

Method

Put 1 oz. (30 g.) butter and a shallot or half an onion inside each bird, and wrap the fat bacon around the breast of each. Put them into a roasting tray, cover lightly with foil, and roast in a