Gastronomixs

Roast pheasant with sage

Whole roast pheasant stuffed with sage. Use the cooking juices to make a delicious jus.

Makes 1.

Roast pheasant with sage

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Ingredients

1

 

pheasant

1

bunch

sage

100

ml

extra virgin olive oil

As needed:

 

salt and pepper

Preparation method

  • Clean and trim the pheasant and season the inside of the bird with salt and pepper.
  • Stuff the sage into the cavity.
  • Tie the pheasant and rub with olive oil and season with salt.
  • Place the pheasant in an oven-proof dish and roast in the oven at 200°C for approximately one hour.
  • Regularly baste the pheasant with the roasting juices.

Serving suggestions

  • If you like, you can roast coarsely chopped shallots with the pheasant.
  • Combines well with roast potatoes, glazed carrots, and Brussels sprouts.
  • Serve with caramelised parsnip and potato mousseline.

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