Katie Stewart

Roast Pheasant with Oatmeal Stuffing

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

As a rule game birds are not stuffed, the body cavity is too small to bother with. Pheasant can be an exception and in Scotland it is often served with an oatmeal stuffing. Oatmeal has a nutty flavour and a coarse texture that goes well with game.

Ingredients

  • 1 brace pheasant
  • 6–8 streaky bacon rashers
  • 50 g/2

Method

Have the pheasants prepared and ready for roasting. Trim the bacon rashers and set aside while preparing the stuffing.

Peel and finely chop the onion. Add to the mixed oatmeal and suet and season well with salt and pepper. Where possible add the mashed pheasant livers as well. Using a fork, stir in about 1 tablespoon water – just enough to moisten the mixture slightly.

Spoon the