Roast pheasant with pearl barley casserole
A seasonal roast pheasant recipe from renowned TV chef Lisa Goodwin-Allen of Lancashire's Michelin-starred Northcote restaurant and boutique hotel.
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Cooking tools:
- Oven
- Tray
- Cooling rack
- Presentation plate
- Pastry brush
- Casserole pan
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Microplane
- Mixing bowl
- Plate
- Kitchen scale
- Measuring cup
- Spoon
- Carving knife
- Carving fork
- Stove
- Kitchen towel
- Grater
Ingredients
- 1 whole pheasant, approx. 1kg (plucked)
- 25ml olive oil
- 20g butter
- 2 pheasant legs
- 1 lemon, zest
- 1tsp salt
- 1 clove garlic
- 80g pearl barley
- 50g onion, finely diced
- 50g celeriac, finely diced
- 50g carrot, finely diced
- 2 cloves garlic, finely diced
- 80g good quality pancetta, diced
- 300g good quality chicken stock
- 100g White wine
- 20g Worcestershire Sauce
- 2tbsp mixed chopped soft herbs (chervil, parsley, chives)
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