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4
Easy
By Ben Tish
Published 2019
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.
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