Roast Pheasant with Rosemary and Lemon

Roast Pheasant with Rosemary and Lemon

The Vegetarian was out last night so I decided to treat myself and a friend to a feast of roast pheasant. December is the tastiest time of year for pheasant as they have had the summer and autumn to gain fat. Make sure you ask your butcher for a female pheasant, as these are the best for roasting. 

Serves: 2 meat-eaters

1 female pheasant

A few sprigs rosemary

¼ lemon

2 slices of bacon fat

Glug of olive oil

Sea salt and black pepper

Water

For the gravy:

1 tbsp plain flour

1 tbsp melted butter

Dash of soya sauce

Dash of Lea & Perrins

Dash of red wine

Heat the oven to 180 degrees.

Place the pheasant in a baking dish.

Rub the pheasant with the olive oil, the juice of the lemon, rosemary and seasoning. Make sure you get under the skin too. Place a bit of rosemary inside along with the remaining lemon.

Lay the bacon fat on the breast of the pheasant.

Pour about 5mm of water around the pheasant and place in the oven for 40 minutes. Baste the pheasant every 10-15 minutes.

For the gravy, mix together the butter and flour over a low heat until it becomes a paste. Gently add the juices from the pheasant and stir quickly to stop any lumps from forming.

Add the soya sauce, Lea & Perrins and red wine and season to taste. Bring to the boil for 2 minutes and add a little water if the sauce is too thick.

Serve with roast potatoes and a medley of vegetables.