This dish was first discussed by a former
Landlord of the Star in Ilkley and a local poacher.
In other words, no one could cook Pheasant
as good as the Poacher's wife.
We shall see!
As with the Duck so with the Pheasant.
Make sure the bird is well dried.
Take the sharpest knife you can find or
Grandpa's cut throat razor, lift the skin.
DO NOT REMOVE.
Spread a quantity of VINTAGE DARJEELING TEA
between the skin and the flesh.
Tie legs together.
If one wishes to season the bird from inside,
A roughly chopped bread cake mixed with parsley,
Can be stuffed up the peasants a......!
Turn oven to full.
Roast at a high temperature for about fifteen minutes.
Don't forget a trivet.
Remove and spike with a fork.
Leave to drain the juices for a while then return to oven.
Cook slowly until tender.
I find boiled rice, young vegetables with a gentle white wine go well with this dish. Also, for added variety, Alfalfa Balls and Chicory hearts.
The juices may be left to sauce another dish.
As a variation of the above use chicken, but use a Green Tea, for instance, Jasmine or Gun Powder.
ON NO ACCOUNT MUST THE BIRD (S) BE HUNG.
ALWAYS FRESH.
