Roast pheasant

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SERVES ABOUT 8 WITH SOME LEFT OVER

Step 1
If packaged in dreadful plastic, whip them out and wrap with some greaseproof paper – they will be happier with a little air getting to them.

Step 2
Roast the breasts on the carcass and serve with braised sprouts and the baked stuffing scones.

Step 3
Begin boning the pheasants by chopping the legs off.

Step 4
Simply follow the hip bone and cut through the joint.

Step 5
For the breasts, cut away the central part of the frame (the spine) with a sharp knife or scissors.

Step 6
The breasts will still be attached to the frame, which will stop them shrivelling up and help with flavour.

Step 7
To confit the legs, first preheat the oven to 90C/gas mark ¼.

Step 8
Find a suitable heavy oven dish.

Step 9
Season the legs.

Step 10
Place them in the dish, snugly, with half a bulb of garlic and a handful of herbs.

Step 11
Cover with the goose fat – you may not need it all.

Step 12
Cool in fat and leave to the side or refrigerate until needed (at least an hour, perhaps even a day before roasting the breasts).

Step 13
To roast the breasts, first preheat the oven to 200C/gas mark 6.

Step 14
In a pan, heat the butter and a little olive oil.

Step 15
Season the breasts.

Step 16
Place them breast-side down in the sizzling pan and brown gently.

Step 17
Tip off the fats, and add the verjuice and a splash of chicken stock.

Step 18
Transfer to the heated oven.

Step 19
Cook for 10-15 minutes, add the legs to brown and heat through.

Step 20
Take out and rest on a platter.

Step 21
Put the pan with the juices on a medium heat, add another ladle of stock and a splash of wine, and reduce.

Step 22
After resting, carefully slice the whole breast away from the frame and serve on a platter with the sauce poured over.