Years ago, when game wasn’t specially reared for shooting to the same extent as today, getting hold of a pheasant was a real luxury but nowadays the poor creatures are so tame that they will virtually look down the barrel of a gun and wait patiently while someone pulls the trigger. That for me isn’t sport. Nevertheless it doesn’t stop me enjoying the results of the hunting and indeed, with many of the birds on offer at very cheap prices (hunting produces far more than is required so the value is tremendous) and being young too, therefore tender, I do look forward to this season.
One of the simplest and tastiest ways of enjoying a pheasant is by pot roasting it in some red wine and sage and it will be a dish you never forget. Especially if you drink a really good bottle of red wine with it!
Oven ready trussed pheasant
250 ml red wine (the best you can afford)
250 ml chicken stock
5 fresh sage leaves
1 tbsp olive oil (not extra virgin)salt and pepper
Preheat the oven to 200 C
Season the bird inside and out with salt and pepper and seal it in a hot pan with the olive oil until it is well coloured.
Place the bird in a high sided pot with a lid, add the sage leaves and then the white wine. Bring to the boil and allow the alcohol to evaporate the cover and place in the oven for 10 minutes.
Reduce the oven temperature to 180 C and continue to cook for another 25 minutes.
Remove the bird from the pot and allow it to stand in the warm whilst you reduce the sauce, adding 250 ml of stock. Reduce the whole lot to around 200 ml.
Carve the bird, reserving only the breast and thigh. Pour over the sauce and serve with some roast potatoes, bread sauce and some seasonal vegetables.