Menu
Two-part pheasant

Two-part pheasant

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins - 30 mins Cook: 2 hrs, 30 mins - 3 hrs, 45 mins

For the keen cook

Serves 6
Try this faff-free method of cooking pheasant and produce a sensational roast

Nutrition and extra info

Nutrition per serving

  • kcalories414
  • fat24g
  • saturates8g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein47g
  • salt1.12g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 plump hen pheasant, oven-ready
  • 2 tsp juniper berry, crushed
  • 1 dried bay leaf, crumbled (or finely sliced, if fresh)
  • a pinch of dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 garlic clove, crushed and roughly chopped
  • groundnut or vegetable oil
  • 100g thinly sliced pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. THE DAY BEOFRE: Take a pheasant, fully extend one of its legs, and cut through the skin attaching it to the breast. Note where it's hinged to the carcass and sever between the two joints. Repeat with the other leg. Turn the bird over on to its breast and cut away the backbone where it's attached to the breast. Poultry shears are best for this, but strong scissors or a knife will do. Reveal the wishbone and cut it free, then break away as much of the carcass as you can, leaving the whole two-sided breast (the crown) intact. You will need to sever two more little joints to free the crown entirely and trim off a few flappy, fine ribs from below the breasts, then remove any yellow fat, bits of skin, shot or bloody parts from the crown itself. Repeat with the other two pheasants, then wrap each crown in cling film and put in the fridge.

  2. Preheat the oven to 140C/gas 1/fan 120C. Tidy up the legs, then wipe them with damp kitchen paper. Pack the legs skin-side down into a roasting tin or baking dish just large enough to take them in a single layer. Strew with the juniper berries, herbs, garlic and salt and pepper, then pour in enough oil to barely cover. Roast for about 2 hours or until very tender, turning the legs halfway through.

  3. When the legs are cooked, remove them from the oven and leave to cool immersed in their cooking fat before refrigerating (still in the fat) overnight.

  4. IN THE MORNING: When you are ready to finish the cooking, bring both crowns and legs to room temperature, and preheat the oven to 230C/gas 8/fan 210C. Season the crowns well with salt and pepper. Cut the wodge of pancetta in half widthways, separate the half slices, then drape them across the crowns to cover them completely. Scrape off all the gubbins from the legs and discard.

  5. Put the crowns in a roasting tin, leaving enough space for the legs, and roast for 12 minutes. Add the legs and roast for 8-15 minutes more, depending on the size of the birds and how you like your game cooked. Leave the pheasants to rest in a warm place for 5-10 minutes before slicing the whole breast off each side of the crowns and serving with the legs and pancetta.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.