Baked Rural Pheasant

Name: Baked Rural Pheasant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Pheasant breasts (one per person).; Butter.; Spring onions.; Garlic.; Mushrooms.; Smoked bacon.; Fresh rosemary.; 25 grams plain flour.; 1 cup of milk.; Sherry.; Salt and pepper.

SpotX Wild Foods Recipe from Harry Purdie
Prep:20 minutes Cook:25 minutes Difficulty:2

Ingrediants:

Pheasant breasts (one per person).
Butter.
Spring onions.
Garlic.
Mushrooms.
Smoked bacon.
Fresh rosemary.
25 grams plain flour.
1 cup of milk.
Sherry.
Salt and pepper.

Directions:

Using some butter, wipe and grease your cooking dish.
Roughly slice the spring onions, garlic and mushrooms.
Place in the bottom of the dish.
Sit your pheasant breasts on top and season.
Cover with a few slices of bacon and a sprig of rosemary.
In a saucepan, over a gentle heat, add flour to cold milk.
Mix in 25 grams of butter.
Bring to the boil, whisking the mixture continuously to a thick sauce.
Add a glug of sherry.
Pour the sauce over the breasts.
Cook uncovered in a pre-heated oven at 180°C for 25 minutes.

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.