Pheasants With Sage And Lemon -

Pheasants With Sage And Lemon

Pheasant is quick to cook and makes a really special summer meal. This recipe can also be used for guinea fowl.

Ingredients

2 pheasants, about 450g/1lb each
1 lemon
60ml/4 tbsp chopped fresh sage
3 shallots
5ml/1 tsp Dijon mustard
15ml/1 tbsp brandy or dry sherry
150ml/5fl oz/⅔ cup crème fraîche
Salt and freshly ground black pepper
Lemon wedges and sage sprigs, to garnish

Details

Serves: 4

Method

1. Place the pheasants, breast-side upwards, on a chopping board and cut them in half lengthways, using poultry shears or a sharp kitchen knife.

2. Finely grate the rind from half the lemon and slice the rest thinly. Mix together the lemon rind and half the chopped sage in a small bowl.

3. Loosen the skin on the breasts and legs of the pheasants and push a little of the sage mixture under each. Tuck the lemon slices under the skin, smoothing the skin back firmly.

4. Place the half-pheasants on a medium-hot barbecue and cook for about 25-30 minutes, turning once.

5. Meanwhile, cook the shallots on the barbecue for about 10-12 minutes, turning occasionally, until the skin is blackened and the inside very soft. Peel off the skins, chop the flesh roughly and mash it with the Dijon mustard and brandy or sherry.

6. Stir in the crème fraîche and add the reserved chopped sage. Season with plenty of salt and freshly ground black pepper. Serve the dressing with the pheasants, garnished with lemon wedges and sprigs of fresh sage.

Cook's Tip:- Try to choose pheasants with undamaged skins, so that the flavourings stay in place during cooking.

Related food category:

• Game