Peri peri pheasant

Because we are a bit posh out here in the west, we just so happened to have a beautiful pheasant in the fridge. We have one from Glenoth Game who have the most amazing produce. Their property is located east of Wycheproof in the Victorian Mallee as was established in the early 90s . They use no growth hormones, antibiotics or chemical additives in rearing the birds, and all Glenloth Game birds are processed on site, in order to maintain the highest quality standards and eliminate stress on the birds. Their range also  includes squab, Muscovy duck, pheasant and guinea fowl. They may be a little hard to find, but really worth the money and effort.

...but back to my roast. I was feeling a bit zingy and sassy and I thought, spicy! I realised that it had been a while since I had had peri peri anything, so the decision was easy. 

Everyone has their own version of popular sauces, this is mine. In no way am I going to claim that it is remotely authentic, just tasty.

My version of peri peri sauce

Ingredients:

1 fresh long red chilli

2 fresh small chillis (add more if you like it really hot)

2 tsp of paprika (I like to alternate with 1 smoked paprika and 1 mild)

1 tbs of olive oil

1/3 cup of lemon juice

4 crushed garlic cloves

2 tbs of fresh oregano-finely chopped

Combine all ingredients and that's the sauce done-yum! However we will be using this as a marinade for the bird.

Preheat oven at 180C
Rinse and pat dry your bird
Pour over the sauce. I also like to put some in the cavity in hopes that the taste infuses even more.

Pop into the preheated oven for 20-25 minutes per 450g/1lb plus 20 minutes
Baste the pheasant frequently
Check that the bird is done by inserted a sharp knife, if the juices run clear then you are good to go.

Allow the pheasant to rest outside of the oven for about 10-20 minutes before serving.

Now that's a good dinner! Bon appetit!