Roast Pheasant with Game Chips and Bread Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 pheasant
  • 4 rashers bacon
  • 2 oz butter
  • 4 medium-sized potatoes
  • Deep fat for frying
  • 1 medium onion
  • 4 cloves
  • ½ pint milk
  • Pinch of mace
  • 6 peppercorns
  • 4 oz. soft white breadcrumbs
  • ½ oz butter
  • 2 tablespoons cream


    Spread a plump young pheasant with butter and put some butter inside the bird. Cover with bacon rashers and roast in a moderate oven, 350°F, 180°C, gas mark 4 for forty-five minutes. Remove to a warm dish and keep hot. Use the pan drippings with a little stock or vegetable water to make clear gravy, and serve the bird with Brussels sprouts or braised celery.

    To make the Game Chips, cut peeled potatoes in wafer-thin slices across. Soak in ice-cold water and dry very thoroughly. Fry in a wire basket in deep fat heated to 395°F, 200°C. Shake the pan as they cook so that they do not stick together. They will float to the surface when ready. Drain on absorbent paper, sprinkle with salt and serve hot.

    To make the Bread Sauce, stick the onion with cloves and put into a saucepan with the milk, mace and peppercorns. Bring to the boil, and then remove from heat and leave to stand for thirty minutes. Strain the milk into another pan and add the breadcrumbs. Heat until boiling, stirring gently. Stir in butter and cream, and season to taste with salt and pepper.