Why rescue? Snowed in with four guests and their hungry children, Emma dug a brace of pheasants out of the freezer and numerous vegetables and a haggis rolling around in the fridge. The meal was a great success.
Ingredients:
Serves 6 – 8
brace of pheasants
Oleifera (locally produced rapeseed oil)
3 finely diced onions
3 cloves crushed garlic
6 oranges
20 small carrots
stock from the pheasant
1 pint water
2 chicken stock cubes (I don’t use them as I prefer a more subtle flavour, but you can if you wish)
1 bottle red wine
3 tbs corn flour
cracked black pepper and sea salt
Method – Haunch
Place an orange in the cavity of each bird. Massage with oil. Place birds on a large roasting tin upside down. Cover with foil and roast on a high heat at 220-230C/Gas 8 for 30 mins.
Reduce heat to 180C/Gas 4 and slow roast for 1½ hours. Once birds have cooked, remove all the meat from the carcass. Remove stock from the roasting pan and put aside. Take a large casserole or soup pan and saute the onions until brown or golden. Add whole carrots and juice from the remaining oranges. Add the pheasant meat, pour stock over and cook on a high heat for 19 minutes on the hob. Add wine, water, stock, corn flour, salt and pepper. Cook in a low oven for two hours. Serve with mash, turnips and haggis.
