Roast Pheasant with Brandy Herb Butter

Serves 4

This is a Guest Recipe by Mitzie Wilson, who was the Editor of BBC Good Food

Ingredients

• 4 shallots
  
• 1 sprigs of rosemary
  
• 2 tablespoons chopped parsley
  
• 2 sage leaves, chopped
  
• 75g butter
  
• 2 tablespoons brandy
  
• 2 pheasants
  
• 4 rashers streaky bacon
  
• 1 red onion
  
• 250g seedless red grapes, snipped into bunches
  
• 1 teaspoon flour
  
• 150ml white wine
• 2-3 tablespoons of double cream (optional)

Method

1. Pre-heat the oven to 180C / Gas 4.
   
   
2. Finely chop the shallots and herbs and, using your fingers, mix with the softened butter and 1 tablespoon of the brandy.
   
   
3. slide your fingers carefully under the skin of the breast meat of both birds to loosen, then spread the brandy and herb butter inside.
   
   
4. Lay the bacon on top and place in a roasting tin.
   
   
5. Cut the red onion into quarters and add to the roasting tin.   Roast for 45 minutes.
   
   
6. Then add the red grapes to the roasting tin and return to the oven for a further 15 minutes, or until the juices no longer run pink when you insert a knife between the thigh and breast meat.
   
   
7. Remove birds and place on a plate, cover with foil and leave to rest.
   
   
8. Place the roasting tin on the hob and sprinkle with flour.    Add the white wine and bring to the boil.   Taste, season and add the remaining brandy, if liked.
   
   
9. Boil again to cook off the alcohol, then strain the gravy into a gravy boat (add the double cream, if using) and serve with the birds. 
   
   
10. Serve with new potatoes and a creamy bread sauce.