Monday, 12 December 2011

Bacon and Sage Wrapped Pheasant with Delicious Roast Veg

A Student's Christmas Dinner

This is a properly student friendly Christmas dinner. That is to say, it's not a traditional Christmas dinner; not the whole nine yards. No, your mum will be cooking that for you on the 25th. But why not have a simple alternative with your flat mates to celebrate the end of the deadline rush and the close of yet another (or maybe your first) splendid term at university?

I've swapped Turkey for a smaller, but equally – if not more – delicious bird here: Pheasant. Pheasants are in abundance at this time of year; it'sthe height of the game season, so you shouldn't have to pay more than a fiver for the whole thing. The roast vegetables recipe is pretty much fool proof and is one that I've used again and again since I first learnt it. Gently roast, crispy skinned, melt-in-the-mouth in the middle, and beautifully aromatic from the rosemary, these veggies are almost as indulgent as chocolate. Almost.

Finally, all of this happens in one dish, and once in the oven you simply have to wait for it to roast, so it really is quite stress free.