Prep 20 mins
Cook 1 hr 15 mins
I used to own a poultry and game shop many years ago. This recipe (from The Poultry and Game Cookbook) was one of my favourite ways to cook pheasant. I think the modern trend is to eat game cooked rare, but I love a longer, slower cooking method still. This is supposedly a Swedish recipe.
- 1 -2 pheasant
- 2 slices bacon, thick fat ones halved, with rind removed
- 2 tablespoons melted butter
- 1 cup light sour cream
- fresh ground black pepper
- 1⁄4 cup cream
- Pre-heat the oven to moderate.
- Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.
- Pull the skin back over the breasts, and brush the birds liberally with the melted butter.
- Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.
- Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.
- Pour the sour cream over the birds and season with salt and pepper.
- Cover and cook for 40 to 55 minutes.
- Transfer the birds to a heated serving platter and keep hot.
- Stir the cream into the pan juices, on top of the stove.
- Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.