• Ingredients:
  • 1 oven ready pheasant
  • 4 rashers of streaky bacon
  • 1/2 onion, peeled
  • 2 sprigs rosemary
  • For the roasted roots:
  • 2 small potatoes (about 400g), quartered, no need to peel
  • 1 large carrot, cut into large chunks, no need to peel
  • 1/4 swede, peeled and cut into small chunks (swede takes the longest to cook so the chunks need to be at least half the size of the other veg)
  • 1 medium parsnip, cut into large chunks, no need to peel
  • 1/2 red onion, cut into wedges
  • 4 fat cloves of smoked garlic (or normal if not available), no need to peel
  • 2 sprigs rosemary, leaves stripped
  • 2 tbsp vegetable (rapeseed) oil
  • Freshly ground black pepper
  • Savoy cabbage
  • Chicken gravy (fresh or use reduced salt granules if possible)
  • Redcurrant jelly

Pheasant makes a flavoursome change from chicken for your Sunday roast. Roasting other root vegetables along with the potatoes means you not only use less pans but you add to your SixFix!

Method

Preheat your oven to 180 degrees C.

Place the onion half  and the rosemary in the cavity of the pheasant. Cover the breasts with the bacon rashers. Line a small roasting tin with foil. Place the bird in the tin, cover and pop in the oven. Roast for 35 – 40 minutes until the juices run clear, basting occassionally with the juices.

Meanwhile, place the oil in a medium roasting tin  and pop in the oven to heat up. Once the oil is hot (about 5 minutes), add the vegetables and herbs and toss in the hot oil. Sprinkle with black pepper and pop in the oven. Roast for 50 minutes, turning 2 or 3 times during the roasting.

When the pheasant is done, remove from the oven and cover with foil. Rest for 10 minutes.

To carve, remove the bacon to a warmed plate and carve off the breasts. Remove the skin. Remove the drumsticks by ‘shaking hands’ with the bird (the drumsticks should come off easily).

Serve the pheasant with the roasted roots, steamed savoy cabbage, chicken gravy and redcurrant jelly.

Tip

To make a stock from the pheasant carcass, pop the bird in a stock pot or very large saucepan with the onion half, more rosemary and a halved carrot. Cover with water, bring to the boil and simmer for about 2 hours. Once cooled transfer into freezer proof containers and use to make soup or gravy in the future. I plan on using mine to make fresh gravy for the first time this Christmas!