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

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

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

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Roast Pheasant En Salmis

Ingredients

Method

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