ROAST PHEASANT

Roast Pheasant image

Provided by Denise Gregory

Time 45m

Number Of Ingredients 7

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1 young pheasant
oil or melted butter
salt and pepper
4 slice unsmoked fatty bacon
approx. 2 1/2 cups giblet strock
8 oz button mushrooms, cooked
bread sauce - optional. (please see bottom of direction #3)

Steps:

1. Pre-heat oven to 200C./400F./ Gas Mark 6 Wash the pheasant & dry thoroughly. Brush all over with oil or melted butter, then sprinkle liberally with salt & pepper. Carefully stretch the bacon slices with a sharp knife & use to cover the pheasant.
2. Put the pheasant on a rack in a roasting pan & pour in 2 cups of the stock. Roast in the pre-heated oven for 40-45 minutes, or until the bird is tender, basting occasionally. Remove the bacon slices for the last 10 minutes to brown the skin.
3. When pheasant is ready, transfer to a hot serving dish & arrange the cooked mushrooms around the pheasant. Keep hot. Using the cooked juices in the roasting pan, make a gravy. If the gravy is too thick add the remaining 1/2 cup stock. Serve. NB. This dish can be served with Bread Sauce instead of Gravy, or both can be served separately. Enjoy.