3941 Pheasant

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


A pheasant for roasting should be covered with thin slices of salt pork fat but should not be larded. It is a good idea to pound a piece of fresh pork fat with some truffle peelings and place this inside the bird—or pork fat alone may be used. The fat will penetrate into the flesh helping it to cook better without drying out. This method is also suitable for partridges.

Roast at a high temperature for 25-30 minutes according to size and serve surrounded with halves of lemon and bunches of watercress; the gravy should be left slightly fatty and served separately.