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Traditional Roast Pheasant

Traditional Roast Pheasant is a traditional British recipe for a classic stuffed (with herbed butter) and trussed wild pheasant moistened with butter and bacon fat that's roasted in the traditional manner. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Roast Pheasant.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Game RecipesBritish Recipes



Ingredients:

1 pheasant, cleaned and prepared
1 tbsp herbed butter
1 tsp lemon juice
bacon fat
melted butter, to baste
2 tsp plain flour

Method:

Wash the bird then dry inside and out with a clean cloth. Soften the herb butter and mix in the lemon juice. Place this mixture inside the body cavity of the bird. Truss the pheasant and cover the breasts with bacon fat. Transfer to a roasting dish and place in an oven pre-heated to 220°C. Roast for 10 minutes then reduce the temperature to 200°C and continue roasting for between 30 and 40 minutes (depending on the size of the bird). During this time keep basting frequently with melted butter.

15 minutes before the end of cooking time remove the bacon fat, dredge the breasts with flour and baste well. Pheasant is one of the best-flavoured of all game animals, so make certain you prepare a gravy from the pan juices. Serve with roast vegetables and roast or mashed potatoes.