Brined roast pheasant with sage, pancetta and marsala gravy
- October 2016
- Serves 4
- Hands-on time 20 min, oven time 30-35 min, plus 2-6 hours brining
Chef Jacob Kenedy shows us how to perfectly cook a pheasant. First it’s brined, then roasted with butter and sage, then served with pancetta, root vegetables and a sweet marsala sauce. It’s great for a dinner party or special occasion.
- 59.1g (29.5g saturated)
- 11.1g (10.3g sugars)
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