Oven-roasted beer-can pheasant with honey- butter glaze
This is a magnificent centrepiece to a British feast. To celebrate your region’s food scene you can use local produce. Here in the West Country I am a big fan of Gritchie Brewing and Dorset Dairy Co butter.
Serves 2
Brine
50g sea salt
50g brown sugar
250ml water
1 tsp black peppercorns
4 bay leaves
250ml beer
1 pheasant, oven ready and fully defrosted
Rub
1 tsp oil
1/4 tsp paprika
1/4 tsp mustard powder
½ tsp dried oregano
1x 330ml can of beer
Glaze
1 tbsp butter
1 tbsp honey
1 tbsp parsley, finely chopped
Brine
1 Place the salt, sugar, water, peppercorns and bay leaves in a small saucepan and, stirring occasionally, heat until the salt and sugar have dissolved.
2 Take off the heat, stir in the beer and allow to cool completely.
3 Put the pheasant in a ziplock bag, add the brine and sit it in a snug-fitting bowl so the liquid surrounds the bird. Chill in the fridge for 4-6 hours.
Rub
1 Preheat the oven to 190°C fan/Gas Mark 61⁄2. Remove the pheasant and leave to drip-dry for a few minutes.
2 In a small bowl, mix together the rub ingredients then rub all over the bird.
3 Open the can of beer, pour out half then remove the whole top using a tin opener.
4 Carefully sit the bird on top of the open can and place in a shallow roasting dish.
5 Roast for 30-40 minutes or until cooked.
Glaze
This story is from the June 2024 edition of The Field.
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This story is from the June 2024 edition of The Field.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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