A recipe for the game season from Nigel Slater.
Instructions
- Set the oven at 220C/gas mark 6. Remove any stray feathers from the birds then place them in a roasting tin – close, but not touching. You want to give them the opportunity to roast evenly.
- Peel and cut the onion into segments then stuff inside the birds. Spread the butter over their skin, season with salt and pepper then add the thyme, poking a few sprigs inside.
- Peel and quarter the pears, add to the tin and roast for 20 minutes. Baste with the melted butter and lower the heat to 200C for 20-25 minutes.
- The pheasants should be golden and firm to the touch. It is good if they are a little pink inside. Remove from the oven and set somewhere warm.
- Place the roasting tin over a moderate heat, pour in the stock and sloe gin, season with salt and pepper, then bring to the boil.
- Stir, scraping at any flavoursome roasting bits stuck to the tin, check the seasoning, then pour into a warm jug and serve with the pheasant and pears.
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