Roast pheasant with apple and sweet geranium sauce
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Roast pheasant with apple and sweet geranium sauce
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Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...
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Tips and suggestions
- Drink with...
- Grenache
Ingredients
- 25g Butter
- 1 Pheasant, (approx. 700g)
- salt and freshly ground black pepper
- 1 cooking Apple, peeled, cored and roughly chopped
For the apple and sweet geranium sauce:
Method
1. Rub some butter around the cavity of the pheasant, season with salt and pepper, and then place the apple inside. Smear the remaining butter over the outside of the bird and season with salt and pepper.2. Place in a roasting pan and cook in a preheated oven at 190?°C, 375°F, Gas Mark 5 for 55-60 minutes. Use the pan juices to make a gravy, if wished.
3. While the pheasant is roasting, make the sauce. Place the apples in a saucepan with the water, sugar and geranium leaves. Cover and leave to simmer gently until the apple has turned to mush. Remove the leaves.
4. Whisk gently and serve warm with the pheasant.
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