Roast Pheasant with Sherry and Mustard Sauce
Use only young pheasants for roasting older birds are too tough and only suitable for casseroles. Serve with potatoes braised in wine with garlic and onions, Brussel sprouts and bread sauce.
- 2 young pheasant oven ready
- 200 ml sherry
- 15 ml Dijon Mustard
- 50 g Butter softened
- black pepper
- Preheat the oven to 200ºC/400ºF/Gas 6. Put the pheasants in a roasting pan and spread the butter all over both birds. Season with salt and pepper.
- Roast the pheasants for 30 minutes (or until the juice runs clear from the thigh), basting often to stop the birds from drying out. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil.
- Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard. Carve the pheasants and serve with the sherry and mustard sauce.