Roast Pheasant

Name: Roast Pheasant
Yield: Serves 4 to 8
Ingredients: 4 tablespoons softened butter; watercress, bread sauce or browned breadcrumbs; 1 cooking apple; juice of ½ lemon; 2 tablespoons olive oil; 2 tablespoons freshly grated breadcrumbs; ¼ pint chicken stock; 2 tender pheasants (about 2½ pounds each); 2 slices fat salt pork or fat bacon; salt and freshly ground black pepper; chicken stock; 4 tablespoons finely chopped onion; red wine; 2 tablespoons red currant jelly

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 tender pheasants (about 2½ pounds each)
salt and freshly ground black pepper
2<

Main course

Method

Stuffing

Grate apple coarsely and combine with softened butter, lemon juice and finely chopped onion which you have softened in olive oil. Season generously with salt and freshly ground black pepper.

Stuff birds with this mixture. Season with salt and pepper. Tie a thin slice of fat salt pork or bacon over the breasts and roast in a slow oven (