Roasted Pheasants

Name: Roasted Pheasants (Bażant w sosie kremowynn)
Cuisine: Polish
Ingredients: 2 medium-sized pheasants, cleaned and gutted (ask your butcher to do this); 150 g/5 oz streaky (fatty) bacon, cut into thin strips; 4- 5 dried mushrooms, rinsed and soaked in warm water for 30 minutes; 4- 5 dried mushrooms, rinsed and soaked in warm water for 30 minutes; 150 g/5 oz/10 tbsp butter, melted; 15 ml/1 tbsp plain (all-purpose) flour; 300 ml/½ pint/1¼ cups sour cream; Beetroot Salad, to serve; 175 ml/6 fl oz/¾ cup dry white wine; 200 ml/7 fl oz/scant 1 cup water; 90 ml/6 tbsp vinegar; 1 large onion, roughly chopped; 1 carrot, roughly chopped; ½ celeriac, roughly chopped; 1 parsnip, roughly chopped; 5-8 juniper berries, crushed; 4 bay leaves; 6 allspice berries; 6 whole cloves; 5 ml/1 tsp sugar; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Bażant w sosie kremowynn

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Juniper berries, allspice, cloves and bay leaves are the key components of the marinade for this delicious dish. Long marinating ensures the flavours permeate the flesh.

Ingredients

2 medium-sized pheasants, cleaned and gutted (ask your butcher to do this)
150 g/5 oz streaky (fatty) bacon,

Europe
Poland
Main course
Eastern Europe

Method

To make the marinade, put all the ingredients in a large pan and bring to the boil.
Place the pheasants in a large dish or stainless steel pan and pour over the marinade. Cover and leave to cool, then place in the refrigerator and leave to marinate for 2-3 days, turning the pheasants occasionally.
Preheat the oven to <