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Roast pheasant with orange and onion marmalade and juices
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This autumnal dish from Shaun Rankin pairs the gaminess of the pheasant meat with a rich, tangy and aromatic conserve in this roast pheasant recipe. You'll need to allow plenty of time to make the marmalade, which needs three and half hours in the oven plus time to cool so why not get ahead and make it the day before.
First published in 2015
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Ingredients
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Imperial
Pheasant
- 1 pheasant, oven-ready
- 2 slices of smoked bacon
- 1 sprig of thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- 250ml of chicken stock
Marmalade
- 1 large orange
- 1 large onion, peeled and roughly chopped
- 4 tbsp of white wine vinegar
- 100g of Demerara sugar
- 2 tbsp of Cointreau
- 1/2 cinnamon stick
- 1 blade of mace
- 1 tsp coriander seeds
- 5 allspice berries, crushed
SAVE RECIPE
Method
1
Preheat the oven to 140°C/Gas mark 1. Cut the orange into quarters, de-seed then thinly slice. Transfer onto a roasting tray and add the onion. Mix together thoroughly
2
Put the vinegar, sugar, 1 tablespoon of the Cointreau, cinnamon, mace, coriander seeds and spice berries into a saucepan. Bring to the boil and continue to boil for 3 minutes. Sieve the liquid over the sliced oranges and onions and discard the spices
- 4 tbsp of white wine vinegar
- 100g of Demerara sugar
- 1 tbsp of Cointreau
- 1/2 cinnamon stick
- 1 blade of mace
- 1 tsp coriander seeds
- 5 allspice berries
3
Cover with foil and cook for 3 1/2 hours, stirring occasionally. The oranges and onions will eventually caramelise. Be careful not to over cook, as this will cause the mixture to turn solid. Remove from the oven and allow to cool before storing
4
Turn the oven up to 170°C/Gas mark 4. Lay the bacon, thyme, rosemary and bay leaf over the pheasant and roast in the oven for 20 minutes
- 2 slices of smoked bacon
- 1 sprig of thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 pheasant
5
Remove from the oven and turn the pheasant upside down to allow the juices to flow back through the breasts. Rest for about 8 minutes before serving
6
Meanwhile, add the remaining Cointreau and the chicken stock to the roasting tray and bring to the boil on the hob. Pass through a sieve. Carve the pheasant at the table, serving the juices and marmalade on the side
- 1 tbsp of Cointreau
- 250ml of chicken stock
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