Roast pheasant with root vegetables and red currant, Port, and red wine sauce from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 172) by Steven Rinella

  • shallot
  • red onion
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Brines 4-8 hours. Recipe specifies using the book's "Enriched brine," p311. Can substitute red currant jelly or lingonberry preserves or lingonberry jelly for red currant preserves; and grouse or chukar partridges for pheasant. Can use the book's "Blonde game stock," p306, "Brown game stock," p305, or low-sodium chicken broth.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic gremolata; Cauliflower puree

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brines 4-8 hours. Recipe specifies using the book's "Enriched brine," p311. Can substitute red currant jelly or lingonberry preserves or lingonberry jelly for red currant preserves; and grouse or chukar partridges for pheasant. Can use the book's "Blonde game stock," p306, "Brown game stock," p305, or low-sodium chicken broth.

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