Roast Pheasant En Salmis from Tony Bilson's Recipe Book by Tony Bilson
Hang the pheasant or leave in the refrigerator in a plastic bag for three to four days as described.
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Cooking tools:
- Skewer
- Pastry brush
- Roasting pan
- Oven
- Chef's knife
- Kitchen shears
- Saucepan
Ingredients
- 150 g mirepoix
- 2 cloves garlic, crushed
- 6 rashers bacon
- 100 g butter, melted
- 3 sprigs thyme
- 3 sprigs marjoram
- salt
- pepper
- 3 onions, peeled
- 3 small pheasants, drawn, with their hearts, lungs and livers reserved
- 350 ml demi-glace
- 2 tomatoes, chopped
- 60 ml cognac
- 350 ml shiraz
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