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Roast pheasant glazed with marmalade and coriander

Alex Mackay from Great Food Live
Alex Mackay's sticky spiced game bird is made extra special with a rich, sophisticated sauce of pears and cream

Roast pheasant glazed with marmalade and coriander

Method

1. Preheat the oven to 200C/gas 5.

2. Remove the wishbone from the pheasant. This will leave two pockets, one in the centre of each breast. Cut the piece of butter in half and stuff one piece into each pocket.

3. Place the bird in a roasting tray and brush it all over with the vegetable oil. Roast for 35 minutes, adding the pears and basting the bird halfway through.

4. Meanwhile, make the coating. Put the coriander seeds in a small saucepan with the marmalade, orange zest and juice. Bring to a boil and cook until the mixture is thick enough to coat the back of a spoon.

5. When the pheasant has been roasting for 35 minutes, pour the blood orange juice and cognac over the bird, then brush the coriander mixture over it. Return the pheasant to the oven for 6-7 minutes until glazed and golden.

6. Meanwhile, start the sauce. Bring the chicken stock to a fast boil in a small saucepan and boil until the volume of liquid has reduced by half.

7. Transfer the pheasant and pears to a warm place to rest while you finish the sauce. Bring the cooking juices in the roasting tray to a boil on the stovetop and cook, stirring occasionally, until thick and sticky. Add the reduced chicken stock and continue boiling until reduced by half.

8. Add the cream and sage and return to the boil. Season to taste with salt and pepper, then add the pears.

9. Carve the pheasant and serve with the pears, sauce and kale.