Cobaw Roast Pheasant.

One of the simplest ways to prepare a beautiful Cobaw Pheasant for the table. By using onion and apple in the cavity of the bird moisture is added while the bird is roasting.

Serves 4
1 large or 2 small pheasants
salt and pepper       
enough  roughly chopped apple and onion to fill the cavity of the birds
 rashers of bacon
30 g (1oz) butter, melted

Sauce
1/2 cup (4 fl oz) chicken stock
1 table spoon redcurrant jelly

Season the pheasant with salt and pepper. Mix the onion and apple together       and stuff the body with this mixture. Truss the bird. Wrap the bacon around, covering the breast well. Brush the pheasant with melted butter. Wrap in foil to completely enclose, and place in baking tin.

Cook in a moderate oven, preheated to 180 C (350 F /gas 4), for about 1 hour or until tender.  Remove the foil and return the bird to the oven (breast side up) to brown slightly, basting several times. Don't cook it longer than another 15 minutes - just enough to colour the bacon and the skin.

Remove the pheasant and empty out all the juices from inside the bird , pouring them into the baking tin. Place the pheasant on a warm platter and cover  with foil.  Add the stock and redcurrant jelly to the baking tin,  bring to the boil on the stove, stirring to get up any brown bits.  Cook for a couple of minutes, season, and keep warm.

Cut the pheasant into halves or quarters and discard the onion and apple.  Place a little of the sauce over the top,  and serve the remainder separately in a jug.

Enjoy your Pheasant, dreaming of the Cobaw shoot!!