Autumn Barossa Pheasant

Name: Autumn Barossa Pheasant
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 350g/12oz wild mushrooms, preferably ceps, or field mushrooms; 6 shallots, finely chopped; 3 tablespoons chicken or pheasant stock; quince jelly or preserve; 1 pheasant; 25g/1oz plain flour; fresh noodles or pasta, to serve; 12 juniper berries, crushed; a dash of strong Australian red wine; 450g/1lb fresh baby beetroot, peeled and parboiled for 10 minutes, then halved or quartered depending on size; 100g/4oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

A simple dish cooked in the Barossa valley in Oz at a place called the Pheasant Farm with Maggie Beer who had loads of beetroot in the garden and jars of superb quince preserve in her larder . . . and a cellar full of delicious Barossa red.

Ingredients

100g/4oz butter
1 pheasant
450

Main course
Preserve
Autumn
Spicy

Method

Rub half the butter over the pheasant and roast the bird, breast-side down, in a roasting tin in the oven preheated to 200°C/400°F/gas mark 6 for about 30 minutes. Remove from the oven, put the parboiled beets round the bird so that they can roast like