Preparation info
  • Serves


    • Difficulty


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.


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


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