Gourmet's Roast Pheasant (without the hanging saga)

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 plump unhung pheasant (rotting flesh and thick red floury sauces with stuffing and jam are positively out)
  • 4/5 oz. butter


Season your bird with salt, pepper and thyme and fry in the butter until golden on all sides - don't burn the butter or the pheasant. Then place breast down on an oven dish with the butter and roast for 15 minutes at gas 5 on the left breast and then for a further 15 minutes on the right breast. This system, as for the guinea fowl recipe, allows the breasts to stay moist while the tougher legs