Roast Pheasant with Seasonal Vegetables

Serves: 2–3 | Prep: 15 mins | Cook: 45–50 mins

Ingredients:

• 1 whole pheasant
• 50g butter, softened
• 2 cloves garlic, crushed
• 2 sprigs thyme or rosemary
• 4 rashers streaky bacon
• 1 onion, quartered
• 2 carrots, chopped
• 1 parsnip, chopped
• 150ml chicken stock
• Salt & pepper

Method:

1. Preheat oven to 200°C (180°C fan).
2. Rub pheasant with butter, garlic, and herbs. Season well.
3. Lay bacon over the breast to keep it moist.
4. Place onion, carrot, and parsnip in a roasting tin. Sit pheasant on top.
5. Roast for 20 mins, then pour in stock and roast for another 25–30 mins until juices run clear.
6. Rest pheasant for 10 mins before carving.
7. Serve with roasted veg and the pan juices as gravy.

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