Barbecue Recipes

PHEASANT WITH SAGE AND LEMON

Pheasant is quick to cook and makes a very special summer meal. This recipe can also be used for guinea fowl.

INGREDIENTS
2 pheasant, about 1 pound each
1 lemon
4 tablespoons chopped fresh sage
3 shallots
1 teaspoon Dijon mustard
1 tablespoon brandy or dry sherry
1 2/3 cup crème fraiche
salt and freshly ground black pepper
lemon wedges and sage sprigs, to garnish

SERVES 4

1. Place the pheasant, breast side up, on a chopping board and cut them in half lengthwise, using poultry shears or a sharp kitchen knife.

2. Finely grate the rind from half the lemon and slice the rest thinly. Mix together the lemon rind and half the chopped sage in a small bowl.

3. Loosen the skin on the breasts and legs of the pheasant and push a little of the sage mixture underneath. Tuck the lemon slices under the skin, smoothing the skin back firmly.

4. Place the half pheasants on a medium-hot grill and cook for 25—30 minutes, turning once.

5. Meanwhile, cook the shallots on the grill for 10—12 minutes, turning occasionally, until the skin is blackened and the inside very soft. Peel off the skins, chop the flesh roughly and mash it with the Dijon mustard and brandy or sherry.

6. Stir in the crème fraIche and add the reserved chopped sage. Season with plenty of salt and freshly ground black pepper. Serve the dressing with the pheasant, garnished with lemon wedges and sprigs of fresh sage.