Roast Pheasant with Pomegranates

Make up ½ pint of game stock using the giblets from the pheasants.

Roughly chop the onion, celery and carrots and split the pomegranates open.

Preheat the oven to 425f.

Season the pheasants inside and out with salt and pepper. Melt the butter in a large flameproof casserole one the top of the stove and brown the pheasants on all sides.

Remove the pheasants and brown the onion, celery and carrots. Pour in the wine and boil to reduce to half its volume. Rub the seeds of one pomegranate through a nylon sieve to extract the juice and add to the casserole with the game stock. Return the pheasants to the casserole, cover and roast in the oven for 20 minutes. Reduce the oven to 350f and cook for a further 45 minutes.

Transfer the pheasant to a warm plate and strain the cooking juices into a small saucepan. Mix the cornflour with two tablespoons of cold water. Stir into the sauce and simmer to thicken. Add the remaining pomegranate seeds and season to taste with salt and pepper.

To serve, carve the pheasant and serve the sauce seperately.

Your Roast Pheasant with Pomegranates is ready. Buon appetito!