How To Cook Our Boneless Whole Pheasant

1. Remove the pheasant parcel out of the packaging, pat away any excess moisture and bring to room temperature.
2. Pre heat the oven to 190°C (gas mark 7) fan assisted or 210°C without a fan.
3. Choose a small roasting tray for the pheasant.
4. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few peppercorns.
5. Place the pheasant onto the trivet which should line the base of the tray.
6. Place in centre of the oven and roast for 20-25 minutes, core temperature should be a minimum of 65°C.
7. Remove from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then rest for a few moments, leaving the roasted vegetables in the tray for the gravy.
8. For the gravy I make up 250ml of Essential Cuisine chicken stock, then deglaze roasting tray with a glass of white wine and reduce to a syrup stirring all the caramelised juices from the tray, add the stock and bring to boil, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.

To serve with creamed or roast potatoes, savoy cabbage tossed with walnut butter and cranberry sauce.