Recipe: roast pheasant and raisin sauce
Pheasant doesn't have to be cooked in a casserole - a younger, local pheasant is tender enough to roast and presented in a delicious, seasonal sauce.
Keywords
- Pheasant
- Raisin
- Roast
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 localfoodbritain.com.
Ingredients
- 1 whole pheasant, cleaned
- 1 orange .
- Salt
- freshly ground black pepper
- 1 tablespoon fresh sage leaves, torn
- Small bunch of thyme
- ¼ teaspoon paprika
- 3 cloves of garlic, peeled
- 125 g butter at room temperature
- 3 slices of streaky bacon
- 225 ml dry white wine
- 85 g raisins
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