Roast breast & pot-roast thigh of pheasant, pearl barley casserole, soft herbs

Name: Roast breast & pot-roast thigh of pheasant, pearl barley casserole, soft herbs
Yield: Serves 4
Cuisine: British
Ingredients: zest of 1 lemon; 20 g butter, melted; 80 g pearl barley; 100 ml white wine; 20 ml Worcestershire sauce; 50 g onion, finely diced; 2 tbsps mixed chopped soft herbs, such as chervil, parsley, chives; 2 cloves garlic, finely diced; 50 g celeriac, finely diced; 50 g carrot, finely diced; 80 g good quality pancetta, diced; salt; 1 whole pheasant, approx 1 kg; 2 pheasant legs, from the pheasant; 1 clove garlic, peeled; 300 ml good quality chicken stock; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.

Ingredients

Roast pheasant

1 whole pheasant, approx 1 kg
salt
20 g

Europe
United Kingdom
Main course
Winter

Method

For the pheasant, remove the legs – you can always ask your butcher to do this for you. Keep the legs to one side for the pot-roasting later. Evenly season the pheasant crown with salt on all sides. Place the crown onto a tray and put in the oven at 120°C/250°F/gas mark ½ for about 20 minutes. After 20 minutes, brush the pheasant with melted butter and turn oven up to 220°C/425°F/gas mark 7. Co