Roast pheasant: Difference between revisions
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An easy recipe for [[Pheasant|pheasant]] which has been [[Marinated|marinated]] in [[Cider|cider]]. | |||
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|TotalCalories = 1733 | |TotalCalories = 1733 | ||
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|PrepTime = 12 hours, 20 minutes | |PrepTime = 12 hours, 20 minutes | ||
|CookTime = 55 minutes | |CookTime = 55 minutes | ||
|Image = [[Image:Roast pheasant recipe.jpg| | |Image = [[Image:Roast pheasant recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Great with Pintard too.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Tried this same recipe with guinea fowl (pintard) and it was perfect.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1 or 2 [[Pheasants|pheasants]] (depending on size) | | 1 or 2 [[Pheasants|pheasants]] (depending on size) | ||
|'''For the [[Marinade|marinade]]:''' | |||
'''For the [[Marinade|marinade]]:''' | |||
| 450ml [[Dry cider]] to cover | | 450ml [[Dry cider]] to cover | ||
| 50 ml [[Sunflower oil|sunflower oil]] | | 50 ml [[Sunflower oil|sunflower oil]] | ||
| Line 37: | Line 48: | ||
| 1 bulb [[Garlic, crushed|garlic, crushed]] | | 1 bulb [[Garlic, crushed|garlic, crushed]] | ||
| [[Freshly ground black pepper]] | | [[Freshly ground black pepper]] | ||
|'''For the stuffing''' | |||
'''For the stuffing''' | |||
| Seasoned [[Breadcrumbs|breadcrumbs]] | | Seasoned [[Breadcrumbs|breadcrumbs]] | ||
| 80ml Fino [[Sherry|sherry]] | | 80ml Fino [[Sherry|sherry]] | ||
|'''For [[Roasting|roasting]]''' | |||
'''For [[Roasting|roasting]]''' | |||
| [[Sunflower oil]] | | [[Sunflower oil]] | ||
| Seasoning | | Seasoning | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pheasant|#pheasant]] [[Special:Search/roasting|#roasting]] [[Special:Search/roastpheasant|#roastpheasant]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/marinade|#marinade]] [[Special:Search/sherry|#sherry]] [[Special:Search/rosemary|#rosemary]] [[Special:Search/roast|#roast]] [[Special:Search/cider|#cider]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/gravy|#gravy]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 18:27, 8 December 2023
This recipe requires preparation in advance!
An easy recipe for pheasant which has been marinated in cider.
| Roast pheasant | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 433 |
| Ready in: | 13 hours, 15 minutes |
| Prep. time: | 12 hours, 20 minutes |
| Cook time: | 55 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewGreat with Pintard too. 5/5 Tried this same recipe with guinea fowl (pintard) and it was perfect. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 or 2 pheasants (depending on size)
- For the marinade:
- 450ml Dry cider to cover
- 50 ml sunflower oil
- 2 bay leaves
- 2 sprigs rosemary, cut into half
- 1 bulb garlic, crushed
- Freshly ground black pepper
- For the stuffing
- Seasoned breadcrumbs
- 80ml Fino sherry
- For roasting
- Sunflower oil
- Seasoning
- Butter
Mise en place
- Place the pheasant in a bowl, cover it with the cider, oil, bay leaves, rosemary, garlic and pepper and marinate overnight or longer.
Method
- Remove the pheasant(s) from the marinade and dry thoroughly.
- Meanwhile, soak the breadcrumbs in sufficient sherry to cover for 20 minutes.
- Place a roasting tin, containing a little oil in the oven and preheat to 200° C (400° F - gas 6).
- Squeeze the sherry from the breadcrumbs and stuff the pheasant(s) with them.
- Season the pheasant(s) and smear some butter all over them.
- Place in the roasting tin, breast side down and roast for 15 minutes.
- Turn so that the breast is now facing upwards.
- After a further 15 minutes you can insert a roasting rack under the pheasant(s), if desired, to drain off some of the fat.
- Continue roasting until the pheasant(s) is/are cooked, ie the juices run clear when prodded through to the bone with a skewer.
- Rest in a warm place for 10 minutes before carving.
Serving suggestions
Serve with roast or mashed potatoes, steamed vegetables and gravy (see Chef's Notes below)
Chef's notes
If you want something slightly different from your usual gravy, you can use the strained juice from the marinade as all or part of the liquid. However, you MUST bring this to the boil before using as it has been in contact with raw meat. Complete roasting time is about 40 minutes, but will depend on the size of the pheasants.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
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