Spatchcocked pheasant with lemon and herbs
The pheasant season has arrived, bringing an abundance of game, making spatchcocked pheasant with lemon and herbs, the perfect dish for any occasion.
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Cooking tools:
- Mortar and pestle
- Grill
- Griddle
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 peeled garlic clove
- 2 tbs chopped marjoram
- 2 tbs olive oil
- Juice of 1⁄2 lemon
- 100ml (31⁄2fl oz) dry white wine or sherry
- 2 pheasants
- 20g (3⁄4oz) parsley
- 20g (3⁄4oz) dill
- 20g (3⁄4oz) chervil
- 2 tbs capers, roughly chopped
- 1 tbs Dijon mustard
- 150ml (5fl oz) olive oil
- 2 tbs white wine vinegar
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