This wonderfully easy pheasant recipe by Shaun Rankin matches beautiful flavours to make a delicious meal. The marmalade takes some time but can be made well in advance and stored.
By Shaun Rankin
Cooking time: 4 hours
For the pheasant
- 1 pheasant, oven-ready
- 2 slices of smoked bacon
- 1 sprig of thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 250ml of Chicken stock
For the marmalade
- 1 large orange
- 1 large onion, peeled and roughly chopped
- 4 tbsp of white wine vinegar
- 100g of Demerara sugar
- 2 tbsp of Cointreau
- 1/2 cinnamon stick
- 1 blade of mace
- 1 tsp of coriander seeds
- 5 allspice berries, crushed
- Preheat your oven to 140°C/Gas mark 1. Take your orange, cut into quarters and de-seed, then thinly slice. Move these to a roasting tray and mix well with the roughly chopped onion.
- Into a saucepan add vinegar, sugar, 1 tablespoon of Cointreau, mace, cinnamon seeds, and the all spice berries. Bring this to the boil and keep it there for 3 minutes. Sieve the liquid over the baking tray with your oranges and onions. Discard the spices.
- Cover this with foil and cook for 3 ½ hours, stirring occasionally. You want the oranges and onions to caramelise, but be careful not to overcook or you will get a very solid mixture. Remove from the oven and let the mixture cool before storing.
- Turn the oven to 170°C/Gas mark 4. Take the pheasant and lay the bacon, thyme, rosemary and bay leaf over it. Roast in the oven for 20 minutes.
- Take the pheasant out of the oven, turn the bird upside down to let the juices sink back into the breasts. Leave it to rest for 8 minutes before serving.
- While the bird is resting, add the rest of the Cointreau and chicken stock to the roasting tray, bringing to the boil on the hob. Pass these juices through a sieve. Serve the juices and marmalade on the side as you carve the pheasant at the table.
Recipe courtesy of Great British Chefs. Visit their site for more pheasant recipes.