Baked Rustic Pheasent

Baked Rustic Pheasent
  • Pheasant breasts (one per person)
  • Butter
  • Shallots
  • Garlic
  • Mushrooms
  • Smoked bacon
  • Fresh rosemary
  • 1oz plain flour
  • Half pint of milk
  • Sherry
  • Salt and pepper
  1. Using some butter wipe and grease your cooking dish
  2. Roughly slice the shallots garlic and mushrooms and place
  3. In the bottom of the dish
  4. Sit your pheasant breasts on top and season. Cover with a few slices of bacon and a sprig of rosemary.
  5. In a saucepan make the white sauce by adding the flour to cold milk and mixing in 1oz of butter.
  6. Bring to the boil, whisking the mixture continuously until it becomes a thick sauce.
  7. Add a good glug of sherry.
  8. Pour the sauce over the breasts and cook uncovered in a pre –heated oven at 180 c for 25 minutes.
  9. Serve with a thick chunk of crusty bread.


For those new to cooking and the taste of game this is a good and easy introduction recipe. And for help and advice on game meat ask your local butcher and game dealer