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Roast Pheasant and Bread Sauce

Golden-brown roasted pheasant served with a rich port wine jus and a creamy, herb-infused bacon bread sauce.

DinnerFrenchPheasantGameRoast
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
12.2g
per serving
48.6 g total
Fat
31.1g
per serving
124.2 g total
Protein
78.2g
per serving
312.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
20
g
Unsalted Butter
for roasting
10
g
Unsalted Butter
for the sauce
150
ml
Full-Fat Milk
GrainsCereals
1
slice
White Bread
broken into pieces
Liquids
100
ml
Red Wine
for the jus
50
ml
Ruby Port
for the jus
Meat
2
piece
Pheasant
800-900g each, oven-ready, preferably hen
10
g
Bacon Lardons
small
NutsSeeds
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
piece
Juniper Berry
crushed
1
sprig
Thyme
fresh
1
piece
Bay Leaf
1
sprig
Thyme
fresh, for the sauce
2
piece
Clove
crushed
0.5
g
Salt
2 pinches
OilsFats
50
ml
Rapeseed Oil
or other non-scented oil
Vegetables
50
g
White Onion
finely chopped

Method

1
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