Spatchcocked pheasant with lemon and herbs - The Field
The pheasant season has arrived, bringing an abundance of game, making spatchcocked pheasant with lemon and herbs, the perfect dish for any occasion.
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 www.thefield.co.uk.
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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