Roast pheasant with caramelised cherry and brandy glaze

Roast pheasant with caramelised cherry and brandy glaze

By
From
Meat
Serves
4
Photographer
Dean Cambray

As is often the case with game birds, the breast meat and legs need different cooking methods. I like to remove the legs, wings, undercarriages, necks and heads, leaving the breasts attached to the remaining carcass: this is what’s known as the crown. The legs can be used to make pheasant pie and the crown roasted separately.

Ingredients

Quantity Ingredient
2 x 650g pheasant crowns
salt
freshly ground black pepper
4 tablespoon olive oil
Caramelised cherry and brandy glaze

Method

  1. Preheat the oven to 200ºC.
  2. Season the pheasant crowns with salt and pepper. Heat the oil in a heavy-based roasting tin and seal the pheasants over a medium heat, breast-side down, until golden brown. Turn the pheasants breast-side up and baste with the pan juices. Transfer to the oven and roast for 6–8 minutes. Transfer the birds to a warm platter, cover loosely with aluminium foil and leave to rest in a warm place for 10 minutes.
  3. Warm the cherry glaze through in a medium saucepan. Slice the meat away from the breast bone and serve with a generous spoonful of sauce.
Tags:
Meat
Adrian
Richardson
La
Luna
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