Roast Pheasant with Cream and Red Currant Sauce Recipe
Ingredients
| Young Pheasant - 2 | ||
| Butter | 3 1/2 Ounce | |
| Onion | 1 | |
| Bacon Slices | 6 | |
| Red wine | 1/2 Pint | |
| Single cream | 1/2 Pint | |
| Redcurrant Jelly - 2 tablespoons | ||
Directions
MAKING
1) Into each bird cavity, put an ounce of butter and a half onion
2) Rub the bird with 1/2 ounce of butter all over
3) Sprinkle in pepper, salt and cover with sliced of bacon
4) Tie the bacon securely around the pheasant
5) Melt 1 1.2 ounce of butter in the roasting pan
6) Baste the pigeon with the hot fat
7) Put into eh oven to roast for 60 minutes taking care to baste every 15 minute
8) After the first one hour, pour in the wine to baste
9) In the last 15 minutes remove the bacon and brown the breasts
10) Once cooked remove the birds to keep aside
11) Pour off all excess fat and pour in cream into the left over fat in the roasting pan
12) Blend in the redcurrant jelly and season the sauce
13) Season the sauce and pour into a boat
SERVING
14) Serve the pheasant with the sauce
1) Into each bird cavity, put an ounce of butter and a half onion
2) Rub the bird with 1/2 ounce of butter all over
3) Sprinkle in pepper, salt and cover with sliced of bacon
4) Tie the bacon securely around the pheasant
5) Melt 1 1.2 ounce of butter in the roasting pan
6) Baste the pigeon with the hot fat
7) Put into eh oven to roast for 60 minutes taking care to baste every 15 minute
8) After the first one hour, pour in the wine to baste
9) In the last 15 minutes remove the bacon and brown the breasts
10) Once cooked remove the birds to keep aside
11) Pour off all excess fat and pour in cream into the left over fat in the roasting pan
12) Blend in the redcurrant jelly and season the sauce
13) Season the sauce and pour into a boat
SERVING
14) Serve the pheasant with the sauce
Chef
