Pheasant with Sloe Gin and Pears (4)

A recipe for the game season from Nigel Slater.

Pheasant with Sloe Gin and Pears (4)
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Pheasant with Sloe Gin and Pears (4)
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  1. Set the oven at 220C/gas mark 6. Remove any stray feathers from the birds then place them in a roasting tin – close, but not touching. You want to give them the opportunity to roast evenly.
  2. Peel and cut the onion into segments then stuff inside the birds. Spread the butter over their skin, season with salt and pepper then add the thyme, poking a few sprigs inside.
  3. Peel and quarter the pears, add to the tin and roast for 20 minutes. Baste with the melted butter and lower the heat to 200C for 20-25 minutes.
  4. The pheasants should be golden and firm to the touch. It is good if they are a little pink inside. Remove from the oven and set somewhere warm.
  5. Place the roasting tin over a moderate heat, pour in the stock and sloe gin, season with salt and pepper, then bring to the boil.
  6. Stir, scraping at any flavoursome roasting bits stuck to the tin, check the seasoning, then pour into a warm jug and serve with the pheasant and pears.
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