Shooting UK

ShootingUK is the complete shooting resource for the British shooting community. From shotgun licence and shotgun certificate information to gun reviews, game shooting, clay shooting and more.

Garlic lemon and parsley roasted pheasant

Garlic lemon and parsley roasted pheasant

Garlic lemon and parsley roasted pheasant


By Mike Robinson of The Field

Tuesday, 01 December 2009

Garlic lemon and parsley roasted pheasant

Garlic- lemon- and parsley-roasted pheasant
Serves 4

  • 2 hen pheasants
  • 250g (1 block) salted butter
  • 2 lemons, juice and zest
  • Double handful finely
  • 1 tbsp maldon salt
  • chopped parsley
  • 20 cloves garlic


I love this recipe for its unashamed pungency. You must make sure that everyone eats it and no one is left out, otherwise the abstemious person will suffer (if not, the AP's partner certainly will).


The huge amounts of butter keep the pheasant really moist and quick cooking keeps it tender. I serve it with an appropriate vegetable such as kale but you can put what you want with it.


Start by cutting the backbones out of the pheasants - easily done with a cleaver or game shears. If you don't have either, buy at least one of them; you won't regret it. Now cut the breasts in half through the front (between the breasts).


Soften the butter in your hands (don't be squeamish), then add the lemon and parsley and salt. Peel and finely chop or grate the garlic and add that, too. Mix the lot really well into a squidgy, stinky mass. Slather the reeking paste all over the halved birds, working it in well.


Now put them on a roasting tray and roast at the fiercest heat possible, 230°C/450°F/Gas Mark 8 is good. Do this for 20 minutes, then take them out and allow to rest, spooning some melted garlic goo over them during the resting period.


Serve after a good 10-minute rest with a lot of very chilled chablis or gewürtztraminer.

More game recipes in The Field



CompPrevious
Pottage of beans, pearly barley and pheasant with green sauce

Pottage of beans, pearly barley and pheasant with green sauce

Pottage of beans, pearl barley and pheasant with g...

CompNext
Pheasant carbonara

Pheasant carbonara

Pheasant carbonaraServes 6300g (101⁄2oz) dr...


Features

Fountain Pens and the art of writing

Fountain Pens and the art of writing

Fountain pens are a gift for life. Montblanc, Graf von Faber-Castell, ... Read more


More in Features...


Gun Reviews

William Powell Pegasus gun review

William Powell Pegasus gun review

The William Powell Pegasus 12-bore is attractive, well made and good v... Read more


More in Gun Reviews...


Gundogs

How to get your gun dog to sit

How to get your gun dog to sit

Teaching your gun dog to sit, stay and drop isn't as easy as the ... Read more


More in Gundogs...


Comments

The Field Magazine

What's in this issue?

Scottish geese, Icelandic ptarmigan, African tigerfish

Subscribe to magazine


Latest articles

Point-to-Point meetings February 2012

Point-to-Point meetings February 2012

The point-to-point season is now is full swing so support your local h... Read more


Point-to Point Fixtures January 2012

Point-to Point Fixtures January 2012

Be in at the start of the 2012 point-to-point season with these Januar... Read more


More in Latest articles...


Subscribe to The Field

Shooting Gazette Magazine

Subscribe today, have every issue delivered to your door and save money on the cover price.