Right, here come the piccies
First i quickly flash fried some onions, garlic and mushrooms and leeks.
then i lightly stuffed it with them and drizzled a small bit of red wine into the cavity
on went the streaky bacon to help keep the bird moist during the cooking
then into the oven it went at 230'c
I just did the standard veg mix of leeks, broccoli, carrots and new tatties
couldn't help but have a glass of the Beaverdale Merlot... yum!
20-25 mins later, out came the bird
poked it in a couple of places with a knife to check the juices ran clear, they did! :thumb:
yum!
it looks alot more pink in the photo than it was, but i assure you, it was cooked throughout
yummy yummy, in my tummy
the carcass then went into a saucepan with the left over veg, a bit of stock, and simmered for 30 mins.
I took out the carcass, added a bit more veg, and let it reduce down some more, then added some milk, freshly ground pepper, salt, and a few herbs. It tasted lovely and was left to cool in a jug. I've currently got some in a flask with me at work right now that i shall have for lunch