Pot-Roasting Pheasant

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This is an excellent method for cooking older birds, such as pheasants, which can be tough and dry. If you cook a few vegetables in the dish, too, they will also add flavour. The liquid of a pot roast, gently reduced by long simmering, turns into an intense sauce. Before cooking, slice 2 onions