I have lost count of the number of pheasant I have drawn, dressed, and roasted but it is still one of our favourite game birds cooked just like this. At Lodge Hill, Kimber cottage, and Wilton Lodge this was a popular dinner party dish served with all the trimmings during the late autumn and winter months.
Category: Main Dish
Cuisine: English
2 whole Pheasant cleaned and plucked, traditionally tou will have 1 cock and 1 he
1/4 teaspoon Salt
1/4 teaspoon White pepper
Bay leaf crumbled
1 tablespoon Garlic minced
1/2 cup Celery leaves
1/8 Lemon sliced
1/4 pound Bacon sliced
1/4 cup Butter melted
1 cup Sliced onions
1 cup Mushrooms sliced
1 cup Game Stock you can use chicken stock
[I posted this recipe.]
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