Thursday, 26 March 2009

Roast pheasant with wild garlic stuffing

We had this meal on Sunday - roast pheasant with wild garlic stuffing.

To make the stuffing, you need:
large handful of wild garlic leaves
4 slices of bread
one egg
one onion, chopped
ground black pepper and sea salt to taste
tablespoon of olive oil
leaves of 4 fresh sprigs of thyme
half tablespoon of sage (we used dried as we had some left over from last year)

Put all the contents into the food mixer and throw the switch. After less than a minute you have stuffing ready to put into the birds.

Roast the pheasants on vegetables in water. This stops the birds from drying out. We added wild garlic leaves to this vegetable base.
We also added bacon to the birds to help retain their moisture.

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