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Roast Pheasant
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1988
Grouse and partridge may be roasted in the same way. It’s important to get hold of an unhung bird – rotting flesh and thick red floury sauces with stuffing and jam are positively out.
Ingredients
1 - Salt, pepper and thyme
4-5 oz 125–150
Method
Season your bird with salt, pepper and thyme and fry in butter until golden on all sides – don’t burn the butter or the pheasant. Then place the bird breast down in a roasting tin with the butter and
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