This time of year when pheasants are a plenty and my shooting friends go a shooting, we are never without a few nice pheasants just waiting to be cooked.
Roast pheasant recipes like this come in handy. It’s a no fuss recipe once you get all those birds feathered and cleaned.
You might want to just go to a good butcher.
Twice a week I open my front door to find two, three, sometimes four freshly shot pheasants hanging from my tree in the front garden.
I don’t always know who put them there but around here my neighbours know they will be devoured and enjoyed.
Roast pheasant recipes, of which I have many, are best when they are simple. The meat is quite rich so you don’t need to use a lot of ingredients.
The simple sauce is delicious mopped up with a crusty loaf of bread or served on top of pasta or polenta.
Where is this recipe from?
This is from my family cookbook and stems from one of my never known but greatly appreciated family members.
My great great great grandfather brought the recipe with him from Northern Italy when his family emigrated to the US.
Now, this, the best of all roast pheasant recipes has travelled right back to the other side of the pond with me. It might be simple but I think my family will be making it fro many years to come.
By the way, this recipe is great with other feathered game too.
Are you tempted to try this pheasant recipe?
Get yourself a couple of pheasants and give this one a go.
If you like this recipe, you might like to try these too…