Roast Pheasant En Salmis

Name: Roast Pheasant En Salmis
Yield: Serve six people
Cuisine: French
Ingredients: 350 ml demi-glace; 3 small pheasants, drawn, with their hearts, lungs and livers reserved; salt and pepper; 150 g mirepoix; 2 cloves garlic, crushed; 60 ml cognac; 350 ml shiraz; 2 tomatoes, chopped; 3 onions, peeled; 3 sprigs marjoram; 3 sprigs thyme; 100 g butter, melted; 6 rashers bacon

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Hang the pheasant or leave in the refrigerator in a plastic bag for three to four days as described.

Ingredients

3 small pheasants, drawn, with their hearts, lungs and livers reserved
salt and pepper
3 onions, peeled

Europe
Oceania
France
Australia
Main course
Mediterranean

Method

Remove the heads and feet from the drawn pheasants and season them with salt and pepper. Stuff the abdominal cavity with the onions, thyme and marjoram and protect the breasts by securing half a rasher of bacon with cane skewers to each breast. Brush the pheasant with melted butter and roast in a very hot oven (230°C/4