Roast Pheasant

Pheasant is generally hung for four days to a week, to bring out the aromatic, rich flavour, which is reminiscent of deer and of chicken and possibly better than either. Pheasant is lean and it too should be covered with fat for cooking.


Roast Pheasant

1. Sprinkle young pheasant with salt and pepper to taste and rub them well with butter.

2. Wrap a thin sheet of larding pork around each and tie with string

3. Roast the birds in a moderate oven (350 F.) for about 40 minutes, or until they are done to taste.

4. Remove the larding pork and arrange the birds on a serving platter garnished with watercress.

5. Serve with wild rice and a tart jelly and the pan juices, partially skimmed of fat and strained.