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BRASSERIE BLANC’S ROAST PHEASANT

Roast Pheasant

Clive Fretwell
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine French
Servings 4 servings

Ingredients
 
 

  • 4 grams game seasoning see recipe below
  • 700 g hen pheasant (1kg for cock pheasant)
  • 25 grams butter
  • roasting bag
  • 50 milliliters water
  • 50 milliliters port reduced by half
  • 1 sprig thyme fresh
  • roasting tin

GAME SEASONING

  • 20 grams sea salt coarse
  • 2 grams black peppercorns coarse, ground
  • 8 juniper berries
  • 1/4 star anise
  • 1 piece cinnamon stick 1 cm
  • 1 bay leaf dried
  • 1/4 clove garlic fresh, peeled

Instructions
 

Seasoning

  • Blend all the ingredients in a food processor for around 2 minutes.
  • Transfer to a container with a lid.
  • Will keep fresh for several weeks refrigerated.

Pheasant in Bag

  • Preheat a convection oven to 75º C (165° F).
  • In a heavy-bottomed frying pan over a low heat, very gently brown the bird all over in foaming butter. Approx 5 minutes or until golden.
  • Sprinkle the bird with the game seasoning.
  • Place the pheasant in the roasting bag, and the bag onto the roasting tin.
  • Add the water, reduced port and the sprig of thyme.
  • Seal the bag with the tie.
  • Cook the hen pheasant ( approx 700g (~1 ½lb) ) for 3 hours at 75ºC/165° F. Allow 4 hours for a 1kg (2.2 lb) cock pheasant.
  • Remove the tie and strain any juices through a fine chinoise or muslin-lined sieve. You should have around 130ml (1/2 cup).
  • Reduce the cooking juices by half to leave a perfect jus for the bird.
  • Remove the meat from the bird and decorate with roast winter vegetables.
  • Pour over the jus and serve immediately.
  • Enjoy!

Notes

BRASSERIE BLANC’S ROAST PHEASANT
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