Salmis of Pheasant

Name: Salmis of Pheasant
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: sprig of fresh thyme or 2 tsp dried oregano; whole flat-leaved parsley or young celery leaves, to garnish; 1 bay leaf; 600 ml/ 1 pt strong chicken stock; pieces of bread fried in oil and butter; 2 garlic cloves, chopped; 1 glass of red wine; salt and pepper; 1 onion, diced; sautéed sliced mushrooms; 3 tbsp olive oil; 2 oven-ready pheasants; 115 g/ 4 oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Pheasants, being virtually fat-free, are difficult birds to roast. If badly shot or in plentiful supply, a salmis – which combines roasting with brief stewing-will deliver a moist result.

Ingredients

115 g/ 4 oz butter
2 oven-ready pheasants
3</

Europe
United Kingdom
Main course

Method

Preheat the oven to 220°C/425°F/ gas 7. Put half the butter inside each pheasant, brush the outside with a little olive oil and season with salt and pepper. Roast the birds, breast side down, for