Devilled pheasant legs

This is a delicious pheasant dish that can be served for supper, on a picnic or event at breakfast.  It can be served hot or cold.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 50 Mins

Ingredients

For 4 servings…

8                    Pheasant legs          

1 tbs               Olive oil     

2 tbs               Worcestershire sauce

2 tsp               Mustard  - powder    

1 tsp               Cayenne    

                     Pepper  - freshly ground, black  

                     Salt          

Method

Make deep diagonal slashes in the pheasant legs all the way round.  Mix together the remaining ingredients and rub them into the slashes.  Leave the legs for half an hour.

Heat an oven to 180°C.  Roast the legs for 10 minutes or until cooked.  Serve hot or cold.

Variations

Instead of pheasant legs, chicken legs or even guinea fowl legs can be cooked this way.  Pheasant breasts can be used and, if cut up small, be served as canapés.

Wine recommendations

A robust red.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Gaillac