- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 14, 2016
- 3 oz
- Butter
- 3 Tbsp
- Flour - All Purpose
- 2 Whole
- Pheasant
- 1 tsp
- Sage - Dried
- 4 Slices
- Bacon
- 1 Bunch
- Watercress
- 1 Sm.
- Onion - Yellow
- 1/2 Cup
- Mushrooms - White
- 1 Cup
- Sherry - Dry
- 1 Cup
- Broth - Beef
If you are luck enough to come by a brace of Pheasants, there is nothing so enjoyable or festive as roast pheasant served with a generous amount of Bread Sauce.
- Preheat oven to 400°F
- Finely chop the onion
- Finely slice the mushrooms
- Melt 2 ounces of butter in a roasting pan
- Sprinkle 2 tablespoons of flour over the pheasants and gently brown them for 2 or 3 minutes over a medium heat
- Put half the remaining butter and the sage in each pheasant
- Place the pheasants, breast side up in the roasting pan and cover with the bacon slices
- Roast the birds for 35 minutes, basting from time to time - Be careful not to overcook them or they will become dry
- Transfer the cooked pheasants to a warm serving dish, surround them with watercress and let them rest for at least 10 minutes before carving
- Spoon out most of the fat from the roasting pan, leaving just enough to brown the onion in
- Place the pan over a medium heat and when the onion has just turned soft and brown add the mushrooms and toss for a few minutes.
- Add the remaining flour then gradually pour in the sherry and broth
- Bring the mixture to a boil and simmer for 10 minutes.
- Remove any scum, season to taste with salt and pepper and serve in a gravy boat with the pheasant.