Roast stuffed pheasant

Roast stuffed pheasant

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
1 x 1kg pheasant
freshly ground black pepper
4 chicken livers
60g butter
95g rice, cooked
1 tablespoon juniper berries
1 tablespoon slivered almonds
2 tablespoons strong pheasant or chicken stock
1 small onion, finely chopped and softened in butter
port or madeira
salt

Method

  1. Season pheasant lightly with salt and pepper.
  2. Lightly sauté chicken livers in half of the butter. Chop roughly, then mix with rice, juniper berries, almonds, stock and onion. Season with salt and pepper.
  3. Spoon stuffing into bird and truss. Rub remaining butter over pheasant and place, breast down, in roasting tin. Pour a little port or Madeira into the tin. Roast in a preheated hot oven (200°C), basting bird occasionally with pan juices.
  4. After 45 minutes, test with skewer through thigh; pheasant is cooked when juices that run out are still faintly pink. If necessary, leave in turned-off oven for 5–10 minutes longer. Serve with cumberland sauce, if desired; alternatively, you can make a sauce with pan juices and pheasant stock.
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