The flexible roast FOR 4… OR2

SIMPLE! HALVE THE RECIPE TO SERVE 2

PHOTOGRAPH: MAJA SMEND. FOOD STYLING: REBECCA WOOLLARD. STYLING: OLIVIA WARDLE

“Game season is in its prime, and pheasant is an excellent choice if you’re cooking for a small number – one bird serves two beautifully. Although the flesh can be dry if you overcook it, this recipe uses brining to avoid this. It has the two-fold effect of seasoning the meat and retaining its moisture. Do still take care not to overcook it, but roasted and served with a sweet, aromatic and savoury gravy, as it is here, the pheasant is a true celebration of woodland bounty.”

JACOB KENEDY, CHEF-PATRON OF ACCLAIMED SOHO RESTAURANT BOCCA DI LUPO

Brined roast pheasant with sage, pancetta and marsala gravy

SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 30-35 MIN, PLUS 6 HOURS BRINING

• 2 pheasants, about 500g each, gutted and cleaned (see Jacob’s game know-how, opposite)

• 150g unsalted butter

• 4 fresh sage sprigs

• 300g carrots, cut into 4cm chunks

• 300g parsnips, cut into 4cm chunks

• 12 thin slices pancetta or streaky bacon, or 4-6 slices prosciutto

• 200ml dry or medium marsala or sherry

FOR THE BRINE

• 200g sugar (caster, granulated, or light brown)

• 200g fine sea salt

• 20 black peppercorns

• 10 juniper berries

• 3 fresh bay leaves

• 2 garlic cloves

• 2kg crushed ice (or ice cubes)

YOU’LL ALSO NEED…

• Digital probe thermometer

1 Put the brine ingredients (apart from the crushed ice/cubes) in a large stainless steel (non-reactive) stockpot with 2 litres cold water. Bring to the boil over a medium-high heat, then turn off the heat and leave to infuse for 10 minutes. Add the ice, then the pheasants. Cover and chill for 6 hours.

2 Heat the oven to 240°C/220°C fan/ gas 9. Drain the pheasants (discard the brine), pat dry with kitchen paper and put in a large roasting tin. Stuff each bird’s cavity with 50g butter and 2 sage sprigs. Season with pepper (no salt, because of the brine). Arrange the chopped veg evenly around the birds, then put the tin in the oven and immediately turn the heat down to 200°C/180°C fan/gas 4.

3 Roast for 15 minutes, then remove the tin and lay the pancetta/bacon/ prosciutto over the birds to cover, overlapping slightly. Return the tin to the oven and roast for 15 minutes more until the meat reads 65°C in the thickest part of the breast when tested with a digital probe thermometer (or the juices running between leg and breast are barely pink). If the birds aren’t fully cooked, return the tin to the oven for 5 minutes more. Once cooked, remove from the oven and set the birds aside to rest while you make the gravy.

4 Put the roasting tin with the vegetables on the hob over a high heat, add the marsala or sherry and boil for 5 minutes until reduced by about half. Scrape the bottom of the pan with a wooden spoon to stir in any sticky goodness. Stir in the remaining butter, then reduce for a further 5 minutes until the sauce has a thin, pouring consistency.

5 Carve the pheasants, then serve with the veg and the sauce. Or carve the birds at the table for more drama and less fuss in the kitchen.

PER SERVING 847kcals, 59.1g fat (29.5g saturated), 50.1g protein, 11.1g carbs (10.3g sugars), 3.7g salt, 7.9g fibre