Who needs a turkey when you can have a pheasant? From The Medieval Cookbook comes this easy-to-make alternative to your typical game-bird fare. We’ll have to skip this, since we’re unsure where to procure pheasants in Southern California (and perhaps do not need to consume two rashers of bacon on top of the large quantity of mashed potatoes we plan to eat tomorrow), but this is surely a project for an adventurous eater. Happy Thanksgiving!
"Perbuille hym, and larde hym, and putt the knese in the vent: and rost hym, & reise hymp vpp, hys legges & hys wynges as off an henne; and no sauce butt salt."—Two Fifteenth-Century Cookery Books, Douce 55.
2 young pheasants
2 tablespoons unsalted butter
2 small shallots, peeled
2 rashers streaky bacon
A little seasoned flour for dredging
Preheat the oven to 400 degrees F. Put half the butter and a shallot inside each pheasant and cover the breast with a rasher of bacon. Wrap each bird in a separate piece of foil. Then put them inside side by side on a rack in a roasting-tin and roast in the over for 30 minutes. Remove them from the oven, take off the foil and dredge with seasoned flour, baste and return to the over for another 10 minutes, but which time they should be golden-brown. Serve with coarse sea salt in small ramekins or egg cups as a condiment or sauce.
Recipe from The Medieval Cookbook: Revised Edition by Maggie Black