Roast Pheasant with Skirlie and Bread Sauce
2 slices bacon
2 sticks celery
Preheat oven to 200°C/Gas 6.
Quarter the celery and lemon and fill the cavity of the bird. Place the bird breast down in an ANTA pudding bowl, season with salt and pepper and roast for about 15 minutes
Remove from the oven and carefully turn the bird around. Place the bacon over the breast and return to the oven for a further 20-25 minutes, removing the bacon for the last 4 minutes. Check the pheasant is cooked by piercing the skin between the leg and breast – the juices should be clear.
For the Skirlie:
1 medium onion
1 tbs rape seed oil
100g medium oatmeal
Finely chop the onion and cook in a little rape seed oil until soft. Stir in the oatmeal and cook gently for about 15 minutes until crisp and golden. Season with salt and pepper.
For the Bread Sauce:
1 small onion
100g white breadcrumbs
Knob of butter
Peel the onion, cut in half and insert the cloves into the onion. Chop the carrot in to large chunks. Put the milk in a small pan, add the onion, carrot and bay leaf, season and bring to the boil. Remove from the heat and set aside for at least 30 minutes.
Remove the onion and carrots and bring milk to the simmer. Add the breadcrumbs and cook through for 3-4 minutes. Add a small knob of butter and season to taste.