Articles and reviews
Art for sale
Castles and Historic Houses
Museums & Attractions
News and Breaking Stories
Places to visit
Quizzes and puzzles (Fun Only)
Scottish food and baking Recipes - Roast Pheasant
This is probably a surprising scottish dish as you would think that pheasant is quite an expensive ingredient. In Scotland it is but this roast combines the game flavour of the bird with a rich sauce making it a special main meal treat.
For US to UK equivalents see this rough guide
Stuffed Roast Pheasant
Set oven to 350F. In a bowl mix together the sausagemeat, onion, parsley and season to taste. Bind the mixture with the beaten egg. Stuff the pheasant using any leftovers for stuffing balls (which some prefer) and cook around the bird in the dish.
Place bird on a roasting tin and wrap the rashers around the bird. Brush the butter over the bird and cook for 35-45 minutes. Remove from the oven and drain the fat. Place back in the roasting tray (if it has been removed) and rub gently over the bird the redcurrant jelly. Then pour the wine and the lemon juice over the bird (most of the jelly will wash off into the roasting tray).
Return the bird to the oven for another 20-25 minutes, keeping the bird moist by basting regularly. Fry the four slices of bread (plate them)and once the bird has cooled slightly cut it into four pieces and place on top of the bread. Now quickly boil the gravy to reduce it to a fine sauce and pour over the four game pieces.
The images and contents on this page are copyright free for personal use ONLY.
All other uses may be considered by the copyright holder.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide