Tradition with a twist
The Field|June 2024
Showcasing the finest British produce from honey, beer and butter to game and venison, this month’s trio of dishes truly encapsulate the taste of Britain, says Philippa Davis
Philippa Davis
Tradition with a twist

Oven-roasted beer-can pheasant with honey- butter glaze

This is a magnificent centrepiece to a British feast. To celebrate your region’s food scene you can use local produce. Here in the West Country I am a big fan of Gritchie Brewing and Dorset Dairy Co butter.

Serves 2

Brine 

50g sea salt
50g brown sugar
250ml water
1 tsp black peppercorns
4 bay leaves
250ml beer
1 pheasant, oven ready and fully defrosted

Rub

1 tsp oil
1/4 tsp paprika
1/4 tsp mustard powder
½ tsp dried oregano
1x 330ml can of beer

Glaze

1 tbsp butter
1 tbsp honey
1 tbsp parsley, finely chopped

Brine

Place the salt, sugar, water, peppercorns and bay leaves in a small saucepan and, stirring occasionally, heat until the salt and sugar have dissolved.

Take off the heat, stir in the beer and allow to cool completely.

Put the pheasant in a ziplock bag, add the brine and sit it in a snug-fitting bowl so the liquid surrounds the bird. Chill in the fridge for 4-6 hours.

Rub

1 Preheat the oven to 190°C fan/Gas Mark 61⁄2. Remove the pheasant and leave to drip-dry for a few minutes.

In a small bowl, mix together the rub ingredients then rub all over the bird.

Open the can of beer, pour out half then remove the whole top using a tin opener.

Carefully sit the bird on top of the open can and place in a shallow roasting dish.

Roast for 30-40 minutes or until cooked.

Glaze

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