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CHRISTMAS PHEASANT WITH CIDER SAUCE
For the pheasant 25 g butter 1.25 kg pheasant 4-6 smoked streaky bacon rashers Salt and ground black pepper
For the cider sauce 25g butter 1 onion, finely chopped 20g plain flour 300ml cider 300ml chicken stock 1tsp thyme
1 Preheat the oven to 180o C/gas 4.
2 Smear the butter over the pheasant, season with salt and black pepper and layer over the bacon.
3 Roast for about 1 hour and 20 mins. Test to see whether they are cooked by piercing a leg at the point where it joins the body - if the juices run clear, it is ready. If not, pop back in the oven and test again after 10 minutes.
4 Fry the onion in the butter until softened. Sprinkle over the flour and stir well. Gradually pour in the cider and stock, stirring constantly until slightly thickened. Add the thyme. Simmer for about 10 minutes over a moderate heat, until reduced by about half. Season to taste.
5 Carve the pheasant and serve with the bacon and cider sauce or as part of a Christmas dinner spread. Wilted chard or spinach makes an excellent accompaniment.
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PAPER WRAPPED PARTRIDGE
4 young partridges 12 juniper berries Handful of fresh sage leaves 4 cloves of garlic, skin on Salt & freshly ground black pepper 4 pieces pancetta (or streaky bacon)
4 sprigs fresh rosemary 50g butter, plus extra for greasing
1 Preheat oven to 180o C/Gas 4. Wipe
the partridges inside with a damp cloth.
2 Put a quarter of the butter, 3 juniper berries, a couple of sage leaves, a garlic clove and a pinch of salt in the cavity of each bird.
3 Season with salt and pepper. Put a sprig of rosemary on top of each bird and hold in place with a piece of pancetta draped over the bird.
4Wrap each bird in buttered greaseproof paper, place in a roasting tin or oven proof dish and cook for about 30 minutes, or until juices run clear.
5 Remove paper, being careful not to spill the fragrant juices, and serve.
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Alternatives Turkey
DON'T FANCY A TURKEY? TRY ONE OF THESE SUPER LITTLE RECIPES…
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