Stunning Roast Pheasant Recipe

Robin Elwes - Shooting Buyer for Farlows shares one of his favourite recipe's for cooking pheasant!

Roast Pheasant Serves 2-4

1 young pheasant 1 apple, cored & chopped 1/2 onion, chopped 2tbs butter salt & freshly ground black pepper 3 slices streaky bacon or pork fat

For the stock: giblets from the phesant 1 slice of onion 2-3 slices carrot 1 bay leaf a little port ( optional )

Cover the breast with streaky bacon or pork fat and place in a preheated oven (180c, 350f, Gas Mark 4), breast side down for about 1 hour (depending on the size of the bird) basting as often as possible.

Remove the bacon or fat for the last 10 minutes and turn the bird the right way up to allow the breast to brown.

The pheasant is cooked when the juices run clear. Allow the pheasant to rest, in a warm place, for at least 20 minutes before serving.

While the pheasant is cooking, put the giblets in a pan of water, together with a slice of onion, 2-3 slices of carrot and a bay leaf, bring to the boil and simmer for about an hour. Make a thin gravy mixing the juices from the roasting pan with the strained stock and a little port, if using. Season to taste.

Roast pheasant is traditionally served with game chips, fried breadcrumbs and/or bread sauce.