Pheasant with Cranberries & Port

Pheasant with Cranberries & Port

Serves 4 in 1 Hour

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Method

Heat the oven to 200C.

Remove the legs and the breasts from the carcass.
Remove the bones from the legs.

Roughly chop the vegetables and the pheasant bones and place them in a roasting tray.

Place this tray in the oven with the sprig of thyme. Cook for about 12-15 minutes until golden. Give a shake a couple of times whilst cooking.

Season the meat with salt and pepper, shape the legs into cylinders and pin with cocktail sticks. Gently fry in butter and oil for 15 minutes before adding the breasts to the pan.

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