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Recipe categories:
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Roast Pheasant with Wine Sauce |
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Category |
Holiday |
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Contributor |
admin |
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Ingredients |
# 2 young pheasants, hens if possible as they are smaller and more tender
# 2 oz. (50g) butter
# 4 rashers straky bacon
# 1 bouqet garni
# 2 tbsps. flour
# 1 tsp. dried thyme
# 4 fl. oz. (125ml) single cream
# salt and pepper
# 15 fl. oz. (425ml) red wine |
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Procedures |
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# 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 |
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