- Preheat a convection oven to 75*CIn a heavy-bottomed frying pan over a low heat, very gently brown the bird allover in foaming butter. Approx 5 minutes or until golden.Sprinkle the bird with game seasoning.Place the pheasant in the roasting bag, and the bag onto the roasting tin.
Add the water, reduced port and the sprig of thyme.
Seal the bag with a tie.
Cook the 700g hen pheasant for 3 hours at 75*C. Allow 4 hours for a 1kg cock pheasant.
Remove the tie and strain any juices through a fine chinoise, or muslin-lined sieve. You should have around 130ml.
vReduce the cooking juices by around half to leave a perfect jus.
Remove the meat from the bird and decorate with roast winter vegetables.Pour over the jus and serve immediately.