Preparing Roast pheasant and bread sauce


For the roasted pheasant

  • 2 pheasants (800-900g/1lb 12oz-2lb each), oven-ready, preferably hen pheasants
  • 50ml/2fl oz rapeseed oil (or other non-scented oil)
  • 20g/¾oz unsalted butter (optional)
  • sea salt and freshly ground black pepper

For the pheasant jus

  • 100ml/3½fl oz red wine
  • 50ml/1¾fl oz ruby port
  • 2 crushed juniper berries
  • 1 sprig fresh thyme

For the bread sauce

  • 10g/¼oz unsalted butter
  • 50g/1¾oz white onion, finely chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 cloves, crushed
  • 2 pinches salt
  • 10g/¼oz small bacon lardons
  • 150ml/5fl oz full-fat milk
  • 1 slice white bread, broken into pieces

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