The young birds we have in the shop right now are just right for this pheasant recipe. Quick and easy to prepare this recipe will make a great supper for four people.

Introduced here by the Romans, pheasants are one of the UK’s most plentiful game birds. The pheasant shooting season lasts from October 1st to February 1st in England, Scotland and Wales.

Game meat is  a healthy option naturally  low in fat with plenty of protein. Game is a natural slow food, reared in the wild, living in wood and farmland habitat, roaming free and enjoying a natural life.

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This recipe is from “Taste of Game

 

This pheasant recipe will serve four people. Allow about 45 minutes for preparation and cooking time.

Ingredients for roast pheasant recipe

  • 2 young pheasants from Morley Butchers
  • 200 ml sherry
  • 15 ml Dijon Mustard
  • 50 g Butter softened
  • Salt
  • black pepper

Instructions for roast pheasant recipe

  1. Preheat the oven to 200ºC/400ºF/Gas 6.
  2. Place the pheasants in a roasting pan and spread the butter all over both birds. Season well with salt and pepper.
  3. Place the pheasants into the oven checking at 30 minutes check to see if the juice runs clear from the thigh. If so remove or put back for another five minutes and check again. When cooking pheasants remember to baste often which will stop the birds from drying out.
  4. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil.
  5. Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard.
  6. Carve the pheasants and serve with the sherry and mustard sauce.

This recipe will be very tasty with some crispy roast potatoes and some seasonal greens such as cavolo nero.