The INDEX magazine october 2011
INDEX food Roast pheasant with pears
A richly autumnal dish – perfect for a dinner party
Serves 4 - 6 Ingredients
2 x 1kg pheasants 100g thin pancetta slices
8 thyme sprigs, plus 2 tsp thyme leaves 80g butter, melted 3 Kentish pears, cut into quarters and cored
3tbsp apple cider 4tbsp pear liqueur 125ml whipping cream
Method 1 Preheat the oven to 230°C
(450°C/Gas 8). Rinse the pheasants and pat dry with paper towels. Tuck the wings underneath the pheasants and tie the legs together with kitchen string. Wrap the pancetta slices around each pheasant, then tuck the thyme
sprigs underneath the pancetta. Dip two large pieces of muslin
into the melted butter and wrap one around each pheasant. 2 Place the pheasants on a rack in a flameproof baking
dish. Roast for 10 minutes, then reduce the oven temperature to 200°C (400°C/Gas 6) and roast for 15 minutes. 3 Add the pears to the dish and roast for
a further 20 minutes, or until the juices of the pheasants run clear when the thighs are pierced with a skewer. Transfer the pheasants and pears to a warmed plate, discarding the muslin, then cover loosely with foil and leave to rest while making the sauce. 4 Place the baking dish with the juices on the stovetop. Add the cider and liqueur, bring to the boil and cook for 1 minute, or until reduced by half. 5 Strain into a clean saucepan, stir in the cream and boil for 5 minutes, or until the sauce thickens slightly. Stir in the thyme leaves and season well with sea salt and freshly ground black pepper. Serve with the pheasants and pears.
www.indexmagazine.co.uk
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