Whole roasted pheasant | Game recipes | Jamie magazine recipe
Cooked to perfection in white wine, this tasty whole roasted pheasant recipe from James Lowe gives you both tender, juicy meat and crispy skin. Yes!
Ingredients
- 1 carrot
- 3 onions
- 3 hen pheasants (600g per bird)
- 150g unsalted butter
- 75ml white wine vinegar
- 100ml white wine
- 1 sprig of lemon thyme
- 1 litre organic chicken stock
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