Sometimes the most simple way to cook a gamebird is the best — here is a mouthwatering recipe for roast pheasant – whole pheasants are seared in a pan before being roasted to burnished glory in the oven. Serves four.
ROAST PHEASANT WITH PARSNIP CRISPS AND WATERCRESS
PREPARATION TIME: 10 MINUTES
COOKING TIME: APPROXIMATELY 30 MINUTES
- 2 OVEN-READY PHEASANTS
- 50G BUTTER
- 2 PARSNIPS
- SUNFLOWER OIL
- SEA SALT
- BLACK PEPPER
- 50G WATERCRESS TO SERVE
- Bring both birds to room temperature and season, then set aside. Preheat the oven and a roasting tin to 220°C.
- Melt half the butter in a pan on a medium-high heat. When the butter is foaming, sear the pheasants for two minutes on each side, then add them and the contents of the pan to the tin and roast in the oven for 12 to 15 minutes.
- Peel the parsnips and trim off both ends then, using the peeler, continue to shave the parsnips to make the crisps.
- After 12 to 15 minutes, remove the pheasants from the oven, add the remaining butter and use it to baste the birds before returning them to the oven for 10 minutes. Once they are cooked, allow them to rest, covered, in a warm place.
- Add the oil to the pan, about 2cm deep, and heat until hot before deep-frying the parsnip shavings until golden. Place the crisps on to some kitchen paper to drain.
- Season and serve the pheasant and parsnip crisps with the watercress.
Recipe supplied by Game to Eat.
If you want inspiration for cooking game, there’s no better place to start than the Game to Eat website which was set up by the Countryside Alliance. Game is free range, organic and low in cholesterol so it’s a healthy choice – and it’s been endorsed by the likes of celebrity chefs like Jamie Oliver.
Whether you’re looking for partridge, pheasant, venison or grouse recipes, the Game to Eat site has plenty to offer.