Pheasant Stuffed with Garlic and Olives

pheasant

January 31st, 2013

Here’s one last pheasant recipe (feeds 2 people) before the end of the shooting season tomorrow. This is very simple and can be used with any bird.

stuffed

Stuff the pheasant with a sprig of thyme, a teaspoonful of goose fat, salt, pepper and a mixture of olives and peeled garlic cloves. I used mixed olives that had been marinated in olive oil, garlic, mixed herbs, crushed chillies, salt and white wine vinegar.

wrapped in bacon

Sprinkle a little salt and pepper on top of the pheasant and wrap with 4 slices of smoked streaky bacon.

roasted

Add a splash of red wine and red wine vinegar to the oven tray and cook in a preheated oven at 200º C for up to an hour (until the bacon goes crispy). Pheasant can be served pink, so there’s no need to overcook it.

garlic and olives

Allow the bird to rest for up to half an hour, wrapped in foil.

Make gravy with the juices in the tray and serve with roast potatoes and seasonal vegetables.

This will suit a hearty red wine, such as Carta Roja, Jumilla.

Other pheasant posts