Roast pheasant with gravy
A truly versatile bird and certainly plentiful during the winter months. The flavour and texture are dependent on several things: the age of the bird, its sex and how long it has been allowed to hang. Likewise these factors determine the best way to cook it. A younger bird will be more tender and makes a nice roast; an older bird is better suited to long, slow cooking in a stew or casserole. One bird will feed two people and they are often sold in a brace. It's just as easy to roast two as it is one and if there are any leftovers, the meat makes an excellent cold winter salad.
INGREDIENTS:
2 oven-ready pheasants
1 small apple, cut into quarters
salt and pepper
softened butter
4 pieces of unsmoked streaky bacon
good quality chicken stock
2 tbsp port or full-bodies red wine
1 tsp flour
PREPARATION:
1. Preheat the oven to 200C / gas mark 6. Place the pheasants in a medium size roasting tin so they fit comfortably but not too close together.
2. Stuff each of the cavities with 2 of the apple quarters. Season all over with salt and pepper and smear the breasts, legs and thigh with the softened butter, keeping 1 tea spoon aside for the gravy.
3. Cut the bacon in half and lay over the breasts. Tie the legs together loosley with string. Pour enough chicken stock into the bottom of the roasting tin so it comes approximately 1cm / 1/2 inch up the sides.
4. Roast for 40-45 minutes, basting with the pan juices every 10 minutes or so. For the final 10 minutes, add the port or red wine.
5. When cooked, remove the pheasants to a serving dish and keep warm. Place the roasting tin with the pan juices on a high heat and bring to a simmer. Mash the reserved butter and flour together to make a paste and whisk into the gravy to help thicken it. Stir and simmer for 2 minutes. Taste for seasoning, adding more stock, port or wine, depending on how thick or thin you like it.
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