Camden New Journal - Roast Phesant

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Roast Phesant

Roast Pheasant
Lovely succulent roast pheasant with crispy bacon on the top.
Wonderful English dish and to my mind has to be served with spicy bread sauce, potato chips and a green vegetable.

Ingredients
Serves three
One pheasant, plucked and oven ready;
100g butter;
One large onion, peeled and quartered;
Three rashers bacon;
Salt and freshly ground black pepper;
Splash red wine. Method
Preheat the oven 200°C 400°F Gas Mark 6.
Weigh the pheasant and then put into a roasting tin. Put a knob of butter and the onion inside the cavity of the bird. Spread the rest of the butter on the breast and then wrap over the three rashers bacon.
Season with freshly ground black pepper and a little salt, but not too much as the bacon will be salty.
Splash a little red wine in the roasting tin and then cover with lid or foil. Cook in the oven for about half an hour (20 minutes per 500g) and then remove lid and cook for a further five minutes to crisp the bacon.
Leave to rest for about 15 minutes and then serve.

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