Main Meal Recipes > Roast Pheasant with a Fruity Sauce
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
6 rashers fatty streaky bacon
the juice of one large orange.
the rind of one large orange cut into very fine strips (white pith removed)
1/2 pint red wine
1oz raisins
1 tablespoon flour
1oz butter
1/4 pint chicken or game stock
salt and pepper (see measure conversions for more information)
- Cover each breast with three rashers of bacon.
- Roast at about 200 degrees C. for 1 hour 15 minutes or until tender.
- Take the pheasants from the oven after about 45 minutes of cooking.
- Put the orange peel, the orange juice and 2 tablespoonfuls of the red wine into the roasting pan.
- Return the pheasants to the oven.
- Put the raisins into the rest of the wine and leave to soak.
- Cream the butter into the flour.
- When cooked remove the pheasants from the oven.
- Remove the birds from the pan retaining pan juices.
- Put the wine and raisins and stock into the pan.
- Heat to boiling stirring all the time.
- Reduce to a very gentle simmer and cook for 2 -3 minutes.
- Keep stirring and gradually add the butter and flour mixture.
- When the butter and flour are incorporated bring the sauce back to the boil.
- Reduce heat and cook stirring for two minutes.
- Season and serve with the pheasants.
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Comment Script
This recipe is part of the September 2007 Recipes Menu
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
How to make roast pheasant with a fruity sauce:
Autumn is the traditional season for game. Once only available to the rich, pheasant is now widely available. It is a rich, gamey bird, perfect with a succulent, fruity sauce and ideal for Sunday Lunch or a special Dinner Party.
Ingredients
2 medium pheasants6 rashers fatty streaky bacon
the juice of one large orange.
the rind of one large orange cut into very fine strips (white pith removed)
1/2 pint red wine
1oz raisins
1 tablespoon flour
1oz butter
1/4 pint chicken or game stock
salt and pepper (see measure conversions for more information)
Method
- Put the pheasants in a roasting tin.- Cover each breast with three rashers of bacon.
- Roast at about 200 degrees C. for 1 hour 15 minutes or until tender.
- Take the pheasants from the oven after about 45 minutes of cooking.
- Put the orange peel, the orange juice and 2 tablespoonfuls of the red wine into the roasting pan.
- Return the pheasants to the oven.
- Put the raisins into the rest of the wine and leave to soak.
- Cream the butter into the flour.
- When cooked remove the pheasants from the oven.
- Remove the birds from the pan retaining pan juices.
- Put the wine and raisins and stock into the pan.
- Heat to boiling stirring all the time.
- Reduce to a very gentle simmer and cook for 2 -3 minutes.
- Keep stirring and gradually add the butter and flour mixture.
- When the butter and flour are incorporated bring the sauce back to the boil.
- Reduce heat and cook stirring for two minutes.
- Season and serve with the pheasants.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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