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    Sardinian Baked Pheasant and Potatoes with Mountain Herbs

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    Sardinian Baked Pheasant and Potatoes with Mountain Herbs

    Oliena, where this recipe comes from, is a town few tourists would visit. Which is just as well, because if too many of us did go there too often, it would become increasingly hard to find local food such as this, which pays no heed to international requirements.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4

    Ingredients

    • 2 Oven-ready pheasants (520g each)
    • 150ml Olive oil
    • 4 Fresh thyme sprigs
    • 4 Rosemary sprigs
    • 10g Mint leaves
    • 5 Sage leaves, shredded
    • 1 tbsp Dried oregano
    • 1kg Small waxy potatoes such as Charlotte, peeled and halved
    • 2 Fat garlic cloves, chopped
    • 500g Small onions, cut into quarters

    Method

    1. Preheat the oven to 200°C, gas mark 6, then joint the pheasants. Pull the legs away from the body, cut through the skin attaching them to the body, then pull the leg further away until the thigh joint snaps. Turn the bird over and feel along the backbone for the soft oysters of meat. Cut under the oysters with the tip of a knife and remove them with the legs. Remove the breasts by cutting them away from the ribcage, keeping the knife as close to the bones as possible, and cutting round the wishbone. Season the pheasant pieces lightly on both sides.
    2. Drizzle the bottom of a large, shallow casserole dish with some of the olive oil and sprinkle it with about one third of the herbs, then season. Add half the potatoes, turn them over in the oil and herbs and spread them out in an even layer. Cover the potatoes with the pieces of pheasant and scatter over the garlic and onions. Sprinkle with salt, some pepper and another third of the herbs, then cover with the rest of the potatoes. Scatter with the remaining herbs and a final seasoning, then drizzle over the rest of the olive oil. Cover and bake in the oven for 1 hour or until the pheasant is tender.

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    Drinks recommendation

    The Corker recommends - The classic simplicity and savoury perfection of this dish make it perfect for partnering fine wine, such as refined, intricate and allusive Brunello.

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    4 stars