Autumn Barossa Pheasant

Name: Autumn Barossa Pheasant
Yield: Serves 4
Cuisine: Australia
Ingredients: fresh noodles or pasta, to serve; fresh noodles or pasta, to serve; 325 g (12 oz) ceps (wild mushrooms, also known as boletus) – or use field mushrooms; 325 g (12 oz) ceps (wild mushrooms, also known as boletus) – or use field mushrooms; 12 juniper berries, crushed; 3–4 tablespoons strong red wine; 6 shallots, finely chopped; 25 g (1 oz) plain flour; freshly ground black pepper; 325 g (12 oz) ceps (wild mushrooms, also known as boletus) – or use field mushrooms; 2 tablespoons chicken stock; salt; 450 g (1 lb) fresh baby beetroot, peeled and par-boiled for 10 minutes, then halved or quartered depending on size; 1 pheasant; 100 g (4 oz) butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Needless to say at the Pheasant Farm restaurant in the Barossa Valley, chef-patron Maggie Beer specialises in pheasants. And so, using what I could find in her kitchen, I came up with this fun dish for one of the cooking sketches.

Ingredients

100 g (4 oz) butter
1 pheasant
450

Oceania
Australia
Barossa Valley
Main course
Autumn

Method

Rub half the butter over the pheasant and roast the bird, breast-side down, in a roasting tin in a preheated oven, 200°C/400°F (gas mark 6), for about half an hour. Remove from the oven, put the par-boiled beets round the bird so that they can roast like little potatoes and then roast for a further 30–40 minut