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| Roast Pheasant |
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| A brace or two of pheasant adds flavour if served with lighter meats. |
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| A brace or two of pheasant provides that much-needed game flavour to complement some of the more familiar meats. Try it as an additional dish to surprise your guests or your family - while game tends to be less popular in Britain, it is getting more attention year by year, and pheasant is the most popular of the game birds. |
Cooking GuidelinesPlace birds on a rack in an open roasting pan and cook in a preheated Very Hot oven, Gas Mark 9, 240°C, 475°F, for 15 minutes. Baste with juices and then reduce the temperature to a Moderate oven, Gas Mark 4, 180°C, 350°F, and continue to roast for 30 minutes more or until the birds are tender. Baste every 10 minutes with juices. A brace of birds will serve four. |
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