Roast pheasant with pearl barley casserole | Fieldsports Journal
A seasonal roast pheasant recipe from renowned TV chef Lisa Goodwin-Allen of Lancashire's Michelin-starred Northcote restaurant and boutique hotel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
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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