Roasted Pheasant and Vegetables with Sweet and Sour Sauce

Roasted Pheasant and Vegetables with Sweet and Sour Sauce

  • Preparation 40 min
  • Cooking 1 h 30 min
  • Marinating 24 h
  • Makes 4 to 6 servings

Categories

Ingredients

  • Roasted Pheasant and Vegetables

    • 2 pheasants, about 1 3/4 lb (800 g) each (see note)
    • 2 tbsp (30 ml) cider vinegar
    • 1 tbsp (15 ml) coarse salt
    • 2 tsp (10 ml) brown sugar
    • 2 unpeeled acorn squash, cut into 2 cm (3/4-inch) thick slices
    • 12 baby potatoes, halved
    • 12 shallots, peeled and halved
    • 6 cloves garlic, unpeeled
    • 1/2 lb (225 g) bacon, cut into large pieces
    • 2 tbsp (30 ml) olive oil
  • Sauce

    • 1/4 cup (60 ml) brown sugar
    • 2 tbsp (30 ml) cider vinegar
    • 1 clove garlic, chopped
    • 1/2 tsp (2.5 ml) ground black pepper
    • 4 cups (1 litre) chicken broth
    • 1 cup (250 ml) apple juice
    • 2 tsp (10 ml) cornstarch
    • 1 tbsp (15 ml) water
    • Salt and pepper

Preparation

  • Roasted Pheasant and Vegetables

  • Sauce

Note from Ricardo

You can replace the pheasants with guinea fowls or quails. The baking time will vary according to the size of the game.

Personal Note