Roast Pheasant with Tarragon from Classic Scots Cookery by Catherine Brown
To keep this dry bird moist and succulent it should be roasted quickly and turned frequently so that it self bastes. Most of the roasting time should be on its
Ingredients
- Strip of pork fat or 4 rashers of unsmoked streaky bacon
- 125 g (4 oz) butter
- 1.5 kg (3 lb 5 oz) young pheasant, hung for at least 4-5 days
- 4 sprigs of tarragon
- 4 sprigs of parsley
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