Roast pheasant: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:AdvancePreparation}} | |||
An easy recipe for [[Pheasant|pheasant]] which has been [[Marinated|marinated]] in [[Cider|cider]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1733 | |TotalCalories = 1733 | ||
| Line 20: | Line 21: | ||
|PrepTime = 12 hours, 20 minutes | |PrepTime = 12 hours, 20 minutes | ||
|CookTime = 55 minutes | |CookTime = 55 minutes | ||
|Image = [[Image:Roast pheasant recipe.jpg|alt=Electus]] | |Image = [[Image:Roast pheasant recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
====Best recipe review==== | ====Best recipe review==== | ||
| Line 30: | Line 36: | ||
<span class="reviewDesc">Tried this same recipe with guinea fowl (pintard) and it was perfect.</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> | <span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{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 46: | 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 | ||
| Line 92: | Line 90: | ||
[[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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#pheasant #roasting #roastpheasant #breadcrumbs #marinade #sherry #rosemary #roast #cider #bayleaves #gravy