Roast pheasant: Difference between revisions
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If you want something slightly different from your usual [[Gravy|gravy]], you can use the [[Strained|strained]] [[Juice|juice]] from the [[Marinade|marinade]] as all or part of the liquid. However, you '''MUST''' bring this to the [[Boil|boil]] before using as it has been in contact with raw [[Meat|meat]]. | If you want something slightly different from your usual [[Gravy|gravy]], you can use the [[Strained|strained]] [[Juice|juice]] from the [[Marinade|marinade]] as all or part of the liquid. However, you '''MUST''' bring this to the [[Boil|boil]] before using as it has been in contact with raw [[Meat|meat]]. | ||
Complete [[Roasting|roasting]] time is about 40 minutes, but will depend on the size of the [[Pheasants|pheasants]]. | Complete [[Roasting|roasting]] time is about 40 minutes, but will depend on the size of the [[Pheasants|pheasants]]. | ||
==See also== | |||
* '''[[Meat cooking time calculator Metric|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 | |||
[[Category:Recipes|Pheasant (roast)]] | [[Category:Recipes|Pheasant (roast)]] | ||
[[Category:Cooking with beer|Pheasant (roast)]] | [[Category:Cooking with beer|Pheasant (roast)]] | ||
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[[Category:Cooking with wine|Pheasant (roast)]] | [[Category:Cooking with wine|Pheasant (roast)]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 08:16, 5 October 2014
| Roast pheasant | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 15 minutes plus 12 hours marinade |
| Prep. time: | 20 minutes + 12 hours |
| Cook time: | 55 minutes |
| Difficulty: | 
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This recipe needs advance preparation!
An easy recipe for pheasant which has been marinated in cider.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 or 2 pheasants (depending on size)
For the marinade:
- 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
- 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 pre-heat 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