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.
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
Now place the bird on its back, add the wine and cook for a further 15 minutes. Jab a fork in a leg to check that it is cooked before removing from the oven to carve. Carefully save any juices that run out as you carve and add to the sauce in the roasting tin. You must now bubble the sauce, with the juices added, on top of the stove for 2 or 3 minutes. Add the game glaze. Taste, season with pepper and whisk in a knob of butter. Pour this sauce over the pheasant and serve with matchstick chips or other fried potatoes.
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