Oven roasted pheasant with lingonberry-whisky sauce
Roast
Roasting
Sometimes recipes are born from ingenuity and other times they are born from a combination of nostalgia and desperation. This is one of the latter. Cooking of one on Christmas day can be a little dull, so this year I sought to reconjure childhood memories of Scotland by preparing a roasted pheasant. Having never prepared pheasant I was a little wary, since I know the meat can dry out quite quickly and result in a very tough bird. Luckily I had more in my fridge than I thought, and the result was quite astonishing! Merry Christmas and God bless this bird!
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