Main Courses Recipes - Roast Pheasant Recipe

Ingredients

• 1 large pheasant

• 50g/2oz butter

• 75g/3oz onions (chopped)

• 75g/3oz soft white breadcrumbs

• 1 tablespoon chopped fresh parsley

• 1/4 teaspoon salt and pepper

• Knob of butter

Serves 4

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Method:

1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. Gut the pheasant if necessary, then wash and dry well.

3. To make the stuffing, melt the butter and sweat the onions in a pan until soft but not browned, then remove from the heat. Stir in the breadcrumbs and parsley, and season with salt and pepper. Allow the stuffing to cool.

4. Stuff the pheasant loosely. Smear the breast and legs generously with butter.

5. Roast the pheasant for about 1 1/4 hours. Test by pricking the leg at the thickest point; the juice should run clear. Serve with roast potatoes, gravy and cranberry sauce.