Day 16 Christmas Countdown – Roast pheasant recipe

Method

1. Preheat a convection oven to 75*C
2. Blend all the game seasoning ingredients in a food processor for around 2 minutes. Weigh out 4g for the recipe, then transfer the remainder into an airtight container (it'll keep for several weeks in the fridge).
3. In a heavy-bottomed frying pan over a low heat, very gently brown the bird allover in foaming butter. Approx 5 minutes or until golden.
4. Sprinkle the bird with game seasoning.
5. Place the pheasant in the roasting bag, and the bag onto the roasting tin.<br />
6. Add the water, reduced port and the sprig of thyme.<br />
7. Seal the bag with a tie.<br />
8. Cook the 700g hen pheasant for 3 hours at 75*C. Allow 4 hours for a 1kg cock pheasant.<br />
9. Remove the tie and strain any juices through a fine chinoise, or muslin-lined sieve. You should have around 130ml.
10. Reduce the cooking juices by around half to leave a perfect jus.<br />
11. Remove the meat from the bird and decorate with roast winter vegetables.
12. Pour over the jus and serve immediately.<br />
13. Enjoy!