Roast Pheasant With Wine Sauce Recipe
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
Directions:
- # 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