Recipe: Lemon and Thyme Roast Pheasant

Serves: 1 person

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

• 1 Large Pheasant
• 1 Lemon
• 3 Sprigs of Thyme
• Salt and Pepper
• Oil
• 2 cloves of garlic crushed
• ½ Small Cabbage
• Large knob of butter

Madeira Sauce

• 85g butter
• 1 banana shallot, finely chopped
• 1 garlic clove, chopped
• 50ml  Madeira
• 100ml beef stock
• 1 tbsp chopped fresh tarragon

Rosti Potato

• 1 Large Potato Grated
• 2 Tsp Oil
• 20g Butter

Method

1. Preheat the oven to 180c/Mark 4
2. Take the whole pheasant and stuff the cavity with the Lemon cut in half, Thyme and Garlic.  
3. Heat a pan (which can be used in an oven) until hot and sear all sides, approximately 4 minutes on each side. 
4. Take the pan and roast the pheasant in the oven for 12 mins.
5. Mix the grated potato with the butter and fry until potato is soft and it is brown in a hot frying pan. Quickly cook the cabbage in a hot pan with a good knob of butter.
6. For the sauce, heat a frying pan and add 55g/2oz butter. Once hot add the shallot and garlic and cook for 2-3 minutes. Add the Madeira and stock. Cook until the volume of liquid has reduced by half and you have a thick sauce
7. Serve with Rosti Potato and the Buttered Cabbage and Madeira Sauce.

With thanks to Taste of Game for supplying this recipe.