Hookery Cookery Home > Christmas Recipes > Roast Pheasant with Wine Sauce Serves 4
Description/Notes:
To appreciate the distinctive flavour of this dish you must first hang the birds for a week before plucking to tenderise and flavour the meat; delicious served with game chips
Ingredients:
Cooking Instructions:
- Wash and dry the birds and season inside and out with salt and pepper
- Melt half the butter in a roasting pan, add the pheasants and brown on all sides
- Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
- Add the thyme and bouquet garni and bring to the boil
- Roast the pheasants in a pre-heated oven at 350F, Gas Mark 4, 180C for just over an hour or until they are cooked through
- Remove the pheasants and keep warm
- Strain the remaining juices from the pan into a jug
- Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste
- Stir in the juices from the jug, bring to the boil, and simmer for 2 minutes
- Gradually stir in the cream and heat gently
- Serve the sauce with the pheasants and game chips