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Image 1 of 1
Image 1 of 1
Image 1 of 1
Wild pheasant, plucked and oven-ready. Leaner than chicken, with a gentle, gamey richness, it's one of the great flavours of the British winter. One bird feeds two, and a brace makes a proper Sunday roast for four. In season from October to February.
How to cook
Season inside and out. Game birds are best cooked hard in the pan first, because the thin skin needs a really good roast for flavour.
Colour it all over in a hot ovenproof pan, pressing it down. Push the colour as far as you dare, just short of burning.
Take the pan off the heat, add a good knob of butter, rosemary and thyme, and keep turning and basting the bird.
Finish in the oven at 200°C until the juices run clear, about 30 to 40 minutes depending on size.
Keep basting it as it rests, breast-side down, for 10 minutes.
As with all wild game, it may contain shot.
Wild pheasant, plucked and oven-ready. Leaner than chicken, with a gentle, gamey richness, it's one of the great flavours of the British winter. One bird feeds two, and a brace makes a proper Sunday roast for four. In season from October to February.
How to cook
Season inside and out. Game birds are best cooked hard in the pan first, because the thin skin needs a really good roast for flavour.
Colour it all over in a hot ovenproof pan, pressing it down. Push the colour as far as you dare, just short of burning.
Take the pan off the heat, add a good knob of butter, rosemary and thyme, and keep turning and basting the bird.
Finish in the oven at 200°C until the juices run clear, about 30 to 40 minutes depending on size.
Keep basting it as it rests, breast-side down, for 10 minutes.
As with all wild game, it may contain shot.