Roast Pheasant With Mushroom Cream Sauce Fantastic in a crock pot! Mushroom Sauce 1/4 cup extra virgin olive oil 1 medium red onion, finely diced 3 cups slices mushrooms 2 Tbsp. all purpose flour 1/2 cup white wine 2 cups chicken stock 2 bay leaves 4-5 sprigs of thyme 1/2 cup heavy cream salt and pepper to taste
Roast pheasant breast with parsnip purée, parkin and pickled brambles
Simple Roast Pheasant by Hank Shaw. An 8 hr brine is necessary, "this will season the bird and help it to retain moisture. Brining is a critical step when roasting lean game birds such as wild turkey, pheasant, sharptail grouse, or even smaller birds such as chukars or quail. You risk dry birds if you skip this step".