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Tuesday, October 16, 2018

Roast Pheasant and Gravy

1 pheasant (substitute for Cornish hen)
3 shallots, coarsely chopped (or 1 onion)
2 carrots
2 stalks celery
2 potatoes
1 sweet potato
Fresh thyme
Fresh sage
Salt and pepper
Grape seed oil (or any oil you choose)

4 slices of bacon (optional)

Pre-heat oven 400
Chop all vegetables into chunks. Cut garlic cloves in half. Place all vegetables on bottom of roasting pan. Drizzle vegetables with oil and mix.
Chop herbs finely and have them ready.
Wash and oil pheasant.
Place pheasant in the center of roasting pan, ensuring the pheasant touches the bottom of the pan.
Salt and pepper the bird and vegetables.
Rub pheasant with generous amount of sage and thyme. Sprinkle vegetables with remaining herbs.
Place bacon on top of pheasant.
Uncovered, place roasting pan in oven. Cook 15 minutes until bacon is cooked.
Remove bacon from top of bird, and put in with the vegetables.
Cover and roast for an additional 45 minutes, or until bird is done.

Pheasant or Hen Gravy
Drippings from your roasted pheasant or chicken
Cracked pepper
Vegetta (vegetable bouillon)

Put drippings in pot. Add water to thin out fats, until the desired volume of gravy is reached.
Add cracked pepper, and vegetta to taste. Thicken with flour.
To thicken, dissolve flour in water before adding to the gravy.

recipe resource here

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