Roast Pheasant and Bread Sauce

As we are now in the autumnal months my chum Derek Stott, of D and D Family Butchers, had some local pheasant in his shop.

Here is a recipe for roast pheasant with bread sauce.

Ingredients

-pheasant
-carrots
-onion
-cooking apple
-bay leaves
-cloves
-lemon
-butter
-smoked streaky bacon (from Derek of course!)
-bread
-milk
-salt/pepper

Method

Grate the onion and sweat in olive oil, combine with a grated peeled cooking apple and add lemon juice.

Stuff the pheasant with the above.

Smear liberally with butter, then cover in bacon.

Put the bird on the sliced carrots in a casserole, and roast at 190 for around 1 hour 30 mins.
Rest the bird upside down for 15 minutes in order to ensure juices flow to the breast.

Stud half an onion with cloves and infuse the onion and bay leaves in warm milk.

Discard onion and bay leaves, add bread crumbs and warm whilst adding butter and salt and pepper.

Voilà, a meal fit for a king!