Put a twist on traditional roast pheasant! This meal is ideal for freeing up freezer space for the new game season. This recipe feeds two people.
-1 x whole pheasant
-Ginger – freshly grated or “cheat” by using ginger paste
-2 x garlic cloves
-Large glass of red wine
-Bottle of plum and hoisin sauce
-Large bag of watercress
-Place the pheasant - breast side down (to keep it moist) - in a roasting tin with a lid.
-Pour the glass of wine around the pheasant.
-Pour a generous sploosh (3x tbsp approx) of teriyaki sauce over the pheasant.
-Spread 2 x tsps of ginger over the pheasant.
-Crush the garlic over the pheasant.
-Squeeze the juice of one lemon over the pheasant (or breakfast orange juice, if you don’t have a lemon).
-Quarter onion and place in roasting tin around pheasant.
-Cover and cook for 40 minutes or appropriate length, depending on size of pheasant.
-Divide the watercress between dinner plates.
-Carve the pheasant onto the watercress and pour the sauce (see below) over it, so that the watercress wilts slightly.
For the sauce:
-When the pheasant is just ready, pour the plum and hoisin sauce into a pan.
-Add some of the strained juices from the roasting dish (approximately 50% sauce and 50% strained juices – to taste).
-Add the pomegranate pips.
-Heat through and season to taste.
-Serve with baby new or salad potatoes.
-Add whole oriental or large field mushrooms to this recipe – grilled or fried and scattered around the plate.
-Leave the pheasant to marinade in the ingredients for a couple of hours prior to cooking, if you have time.
-This recipe works equally well with duck.