Roast Pheasant With Oatmeal Stuffing


2 brace young pheasants
2 oz (50g) medium oatmeal
1 small onion, finely chopped
2 oz (50g) sharp eating apple, peeled and chopped
1 oz (25g) shredded suet
1 egg yolk
salt and pepper
1 oz (25g) butter, melted
6 oz (175g) streaky bacon
2 tblsp plain flour
½ pt (300ml) game stock
2 fl oz (60ml) red wine
1 tblsp soy sauce


1. Wipe pheasants inside and outside and season cavity.
2. Toast oatmeal until golden brown.
3. Mix with onion, apple, suet and egg yolk and season well.
4. Spoon mixture inside birds and tie up.
5. Place birds in roasting tin and brush well with butter.
6. Wrap bacon over birds.
7. Roast in pre-heated oven 220°C/425°F/Gas 7 for 45 minutes, basting frequently.
8. Remove bacon and roast for a further 10 minutes.
9. Add flour to juices in roasting tin to thicken, then add stock and wine to make gravy.

C. MacLeod, Lochs, Lewis