Pheasant in white devil sauce

    Pheasant in white devil sauce


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    About this recipe: Enjoy pheasant at its best during the autumn shooting season in this easy to make dish for pheasant in white devil sauce. This rather regal dish allows the subtle flavours of the pheasant to come through while preserving the unique taste of the bird. Perfect in place of the usual Sunday roast, serve with fresh autumn vegetables and a light pinot noir.

    Serves: 4 

    • 110g butter
    • 1 tablespoon chopped fresh rosemary
    • 1 (1.35kg) pheasant
    • salt and pepper, to taste
    • 300ml double cream
    • 1 dessertspoon Worcestershire sauce
    • 1 tablespoon wholegrain mustard
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper

    Prep:10min  ›  Cook:50min  ›  Extra time:10min resting  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas 5.
    2. In a small bowl, mix together the butter and the chopped fresh rosemary. Smear the herb butter all over the bird and under the skin, season well. Place the pheasant on a rack in a roasting tin.
    3. Roast the pheasant in the preheated oven for 45 minutes until the juices run clear and the skin is nicely golden. Remove from the oven, cover and allow to rest.
    4. Meanwhile, in a saucepan over a medium heat, combine the cream, Worcestershire sauce, mustard, turmeric and cayenne pepper. Season then stir constantly until the sauce thickens.
    5. Joint the pheasant into 4 portions and place in a casserole dish. Pour the white devil sauce over and return to the oven for 10 minutes.
    6. Remove from the oven and serve immediately.
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