Bobby Bewl > wrote:

> I have done a search and found many fine exotic recipes. Nevertheless, I am
> after simple recipe for a first timer cooking a pheasant. Have you got one?

I can post some, but your game dealer's version will work, too, with
some corrections. I hope you can get wild birds, hens, if possible, as
farmed ones are rather bland.

> The game dealer suggested:
>
> One hour at 180 (electric - we have gas) covered and with bacon on top
> followed by half an hour uncovered.

Assuming that's Celsius and the bird is at room temperature as you start
cooking, this is about half an hour too long, I'd say. I'd suggest half
an hour snugly wrapped with bacon and half an hour uncovered. At the
end, pierce the thigh with a sharp toothpic or something - if the juices
run clear, it is ready, if they are still reddish, roast the bird for a
few minutes longer.

> Serve by cutting straight down the middle - half each.
>
> I presume she means by "covered" a cooking dish top?

I prefer to presume she means covered, i.e. barded, with thin bacon
slices. Once you discard the bacon slices, paint the bird with some
butter occasionally.

> This recipe is simple enough but if you have something similar with one or
> two add ons I would appreciate it.

I would fill the cavity with minced meat and then discard it at the end
of cooking. The minced meat will just keep the bird moist - it's not
supposed to be a stuffing.

Let the bird rest for 5-10 minutes before serving.

> Also, what would you suggest we have with the pheasant i.e. rice, boiled
> potatoes, chips?

Most anything mild-tasting, as pheasant is not a strongly-flavoured
meat.

> Is there a suitable wine or beer that we should drink with the meal?

Many wines will work well with pheasant. A light-to-medium-bodied red,
say Burgundy or some other Pinot Noir, or a medium-to-full-bodied white,
say Burgundy again, or some other Chardonnay, will work better than
most.

Victor