Spit Roast Pheasant with Red Cabbage, Bread Sauce and Calvados Gravy

Preferably the previous day or earlier make some game stock  Recipe  .

Stuff each pheasant with some fresh rosemary and a tablespoonful of butter and season all over with salt and pepper. Put the pheasants on to the spit in opposite orientation to balance the weight. Put two rashers of streaky bacon around each pheasant and tightly tie with string to keep the birds firm on the spit  Picture  .

Start up the barbecue under the spit, prepare the red cabbage  Recipe   and put to one side, infuse the milk for the bread sauce  Recipe   and prepare the potatoes up to the point of putting into the oven  Recipe  .

Melt a few tablespoonfuls of butter in a small saucepan. Put the spit of pheasants over the fire  Picture   and cook carefully for about 45 minutes basting with the butter from time to time. Use a carving fork to test that the juices run clear from the legs and breast otherwise cook a little longer. When ready take the pheasants off the spit, cut loosely with foil and allow to rest for five minutes or so.

Meanwhile put the heuty potatoes into the oven. Put a pint or so of venison stock over a medium heat, prepare a beurre manié with a tablespoonful of butter and flour and use to thicken the stock. Add a small glass of calvados to the gravy, simmer for a while, season with salt and pepper and put to one side. Ten or so minutes to go finish off the bread sauce and rewarm the red cabbage.

Cut the side off each pheasant and put on to serving dishes. Spoon some red cabbage, heuty potatoes and bread sauce on to the serving dishes. Pour over a little gravy and serve. And enjoy, this was very nice  Zoom  .