Roast Pheasant with Port Recipes

Ingredients :

2 oven ready hen pheasants, about 675g each

sunflower oil, for brushing

50g unsalted butter, softened

8 fresh thyme sprigs

2 bay leaves

6 streaky bacon rashers

15ml plain flour

175ml game or chicken stock

15ml redcurrant jelly

45-60ml port

salt and freshly ground black pepper

1. Preheat the oven to 230C, Gas 8.
2. Line a roasting tin with a sheet of foil large enough to enclose the pheasants.
3. Brush the foil with oil.
4. Using your fingertips, carefully loosen the skin of the pheasants' breasts.
5. Spread the butter between the skin and breast meal.
6. Tie the legs with string, then lay the thyme and a bay leaf over each breast.
7. Lay the bacon over the herbs on the breasts, place the birds in the tin and season with freshly ground black pepper.
8. Bring together the long ends of the foil, fold over securely to enclose, then seal the ends.
9. Roast the pheasants for 20 minutes, then reduce the oven temperature to 190C, Gas 5 and cook for a further 40 minutes.
10. Uncover the birds and roast for 10-15 minutes more or until they are browned and cooked through.
11. Transfer to a board and leave to stand, covered, for 10 minutes before carving.
12. Pour the juices from the foil into the tin and skim off any fat.
13. Add the flour and cook, stirring, until smooth.
14. Add the stock and redcurrant jelly and bring to the boil.
15. Simmer the gravy until thickened, then stir in the port.
16. Season to taste, strain and serve with the pheasants.

This recipe is best for very young pheasants, particularly hen birds.

Serves 8

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