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Roast pheasant and bread sauce
Fruit and vegetables
1 sprig fresh
thyme
50g/1¾oz white
onion
, finely chopped
1 sprig fresh
thyme
Cooking ingredients
50ml/2fl oz
rapeseed oil
(or other non-scented oil)
sea salt and freshly ground
black pepper
2 crushed
juniper berries
1
bay leaf
2
cloves
, crushed
2 pinches
salt
Baking and patisserie
1 slice
white bread
, broken into pieces
Drinks
50ml/1¾fl oz ruby
port
Dairy, eggs and chilled
20g/¾oz unsalted
butter
(optional)
10g/¼oz unsalted
butter
150ml/5fl oz full-fat
milk
Meat, fish and poultry
2
pheasants
(800-900g/1lb 12oz-2lb each), oven-ready, preferably hen
pheasants
10g/¼oz small bacon
lardons
Other
100ml/3½fl oz
red wine
Back to recipe
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