The children were put off big time by the smell of the raw pheasants. They were not too impressed with the roast pheasant either and would swap this for chicken any day. Adding lots of redcurrant jelly convinced them to eat this, but it was definitely not a winner.
- two pheasants
-4 onions (cut in eights)
-4 apples (cut in quarters)
- 6 cloves of garlic (unpeeled) one lemon
- olive oil (you can use butter instead)
- thyme or rosemary
Salt the pheasants and cover them with the herbs and olive oil. Put them in a roasting tin. Add the onions, garlic and apples to the tin, add a bit of salt, and sprinkle them (and the pheasants) with the lemon juice. Roast in a 200 degrees preheated oven for 45 minutes. Before serving peel the garlic (which should be soft by now) and mix it well with the juice so that you get a sort of thin gravy. You may need redcurrant jelly too...