Judging by the rate the company where I work peddles grouse, partridges and venison to various posh restaurants, London's appetite for game shows no signs of abating. Inspired by observing the fringes of this celebration of ecologically clean gastronomy, I delved into the latest English edition of La Rousse Gastronomique. Here is what wise Frenchmen say.
Truss and bard a young pheasant, brush with melted butter and season with salt and pepper. Roast in a preheated oven at 240 degrees for 30-40 minutes, depending on the size of the bird, busting 2 or 3 times. Fry some croutons until golden brown. Untruss the pheasant and remove the barding fat. Place it on top of the croutons and keep warm. Deglaze the roasting pan with a liittle poultry stock and serve this gravy separately. To make it an ultimate treat, the pheasant can be stuffed with truffles before roasting and the croutons can be spread with a small amount of forcemeat with the minced liver of the pheasant. (Source: La Rousse Gastronomique, Hamlyn: London, 2009)
Photos will follow when I get around to implementing this recipe in my kitchen. Please bear with!
Truss and bard a young pheasant, brush with melted butter and season with salt and pepper. Roast in a preheated oven at 240 degrees for 30-40 minutes, depending on the size of the bird, busting 2 or 3 times. Fry some croutons until golden brown. Untruss the pheasant and remove the barding fat. Place it on top of the croutons and keep warm. Deglaze the roasting pan with a liittle poultry stock and serve this gravy separately. To make it an ultimate treat, the pheasant can be stuffed with truffles before roasting and the croutons can be spread with a small amount of forcemeat with the minced liver of the pheasant. (Source: La Rousse Gastronomique, Hamlyn: London, 2009)
Photos will follow when I get around to implementing this recipe in my kitchen. Please bear with!
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