Source : In A Hot Pad Sear The Pheasant Leg Side Down Then Breast Side Stuff With Rosemary And Garlicroast For 40mins At 180cenjoy With Champagne Or An English ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Philip Pantelides
at : December 25, 2025
Step:
In a hot pad sear the pheasant leg side down then breast side
Stuff with rosemary and garlic
Roast for 40mins at 180c
Enjoy with champagne or an English Pinot noir
Ingredients
Brace of pheasant (2 birds)
Olive oil
Salt and pepper
Spring of rosemary
4 cloves garlic
Related Recipes
Baked eggs puttanesca
Baked eggs with spiced leeks and goats cheese
Iterating to perfect drip filter coffee
Double pork in a shallot mushroom and rosemary sauce
Leeks and cabbage with chorizo and apple
BBQ beetroot and goats cheese salad
Duck breast yakitori with garlic mushrooms and tender stem broccoli