Pot-roasted pheasant

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• motherhen

  10 October 2011

  motherhen rated and commented on this recipe

  

  WOW, absolutely delicious

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• Victoria

  13 December 2011

  Victoria rated and commented on this recipe

  

  Lovely flavour, the Marsala really made a difference! I only cooked one large pheasant which was a tad dry but it didn't ruin the dish. I added celery and substituted butternut squash for the parsnip and served with mash. I would definitely do this again.

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• chocomel

  04 January 2012

  chocomel commented on this recipe

  This recipe was amazing. I didn't have all the herbs to hand so i used mixed herbs with the bay leaves, i also added celery. I will be making it again for sure!

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• Yorkshire Lass

  29 January 2012

  Yorkshire Lass rated and commented on this recipe

  

  I used Port instead of Marsala...totally yummy!

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• Miss Flops

  04 February 2012

  Miss Flops rated and commented on this recipe

  

  I cooked only one pheasant which I jointed into legs and breasts as serving was for my husband and myself only. I used Madeira instead of Marsala and the sauce was delicious, albeit a little thin. I couldn't get fresh marjoram so used dried instead which worked fine. I will make this dish again as its a lovely way to cook pheasant, but next time I would cut the vegetables a little chunkier as the long cooking time meant they were a little on the soft side for our liking. All in all a dish worth trying.

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• Gilly

  07 February 2012

  Gilly commented on this recipe

  This is one of the best recipes I've used for pheasant. Since I couldn't find if there was any marjoram left under the snow I used dried instead. Otherwise I followed the recipe exactly although I didn't make bread sauce. The pheasant was really tender and the delicious smell of Marsala filled the house. The vegetables were beautifully sweet. I will certainly cook this again. I might baste the pheasant with the cooking juices a few times next time.

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• Pookie

  10 February 2012

  Pookie commented on this recipe

  This is a beautiful dish, the sauce was scrummy!.,. Couldn't get fresh thyme so used dried. 2 birds would serve 4 with veg, so we have a lovely meal in the freezer.

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• cooking80

  12 February 2012

  cooking80 rated and commented on this recipe

  

  Wow, fantastic flavours, so rich and tasty. I served with mash potato and broccoli. I didnt have any marsala so added another 100ml of stock and an extra splash of red wine. Cant wait to eat it again!

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• Purple

  19 March 2012

  Purple rated and commented on this recipe

  

  Three stars was our average rating. The pheasant was, despite the sauce, too dry. The sauce is good, though, so next time I will double the amount. Our pheasants (which we get from a local farmer) were too big to fit ino one pan....maybe that's why they were too dry? Easy to make, though.

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• lizleicester

  28 March 2012

  lizleicester rated and commented on this recipe

  

  Lovely way to cook pheasant. I turned mine upside down half way through the cooking which kept it deliciously moist. Really tasty.

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• ieva

  09 December 2012

  ieva rated and commented on this recipe

  

  This was delicious. Will cook for the Christmas dinner this year.

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• Sheila

  21 December 2012

  Sheila commented on this recipe

  I would like to make this dish for Christmas Dinner. Has anyone made it using a slow cooker? That would fit in better with the day's events.

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• Sheila

  27 December 2012

  Sheila commented on this recipe

  I did make this for Christmas dinner and it was delicious. It was just one pheasant but otherwise exactly the recipe ingredients, although very chunky parsnips and carrots and cipollini onions instead of shallots. I cooked it, on low, in the slow cooker for five hours. When we got home from seeing Les Miserable it smelt wonderful and tasted excellent with roasted brussel sprouts and creamy mashed potato. I will definitely make it again.

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• poptart

  05 January 2013

  poptart commented on this recipe

  Think I will try this tomorrow as I've had 2 pheasants staring at me since before Christmas!! Does it matter if the birds aren't tied as I don't go to a butcher for mine, I know a man with a gun!!!

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• Sheila

  07 January 2013

  Sheila commented on this recipe

  Lucky you, local pheasants must be so much tastier than my store bought frozen one , although it was very delicious. My birds (pheasants) were not tied and they were fine. This is a great recipe!

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http://www.bbcgoodfood.com/recipes/1660644/

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Ingredients

• 2 pheasants , tied (ask your butcher to do this)
• 1 tbsp plain flour , well seasoned
• 50ml vegetable oil
• 2 rashers smoked streaky bacon , thinly sliced
• 8 shallots , peeled and left whole
• 2 carrots , peeled and quartered lengthways
• 2 parsnips , peeled and quartered lengthways
• 1 garlic clove , peeled and crushed
• 1 thyme sprig
• 1 marjoram sprig
• 2 bay leaves
• 100ml Marsala or sweet sherry
• 50ml red wine
• 200ml chicken stock
• 1 tsp caster sugar
• bread sauce, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 1 hr 55 mins

Ingredients

• 2 pheasants , tied (ask your butcher to do this)
• 1 tbsp plain flour , well seasoned
• 50ml vegetable oil
• 2 rashers smoked streaky bacon , thinly sliced
• 8 shallots , peeled and left whole
• 2 carrots , peeled and quartered lengthways
• 2 parsnips , peeled and quartered lengthways
• 1 garlic clove , peeled and crushed
• 1 thyme sprig
• 1 marjoram sprig
• 2 bay leaves
• 100ml Marsala or sweet sherry
• 50ml red wine
• 200ml chicken stock
• 1 tsp caster sugar
• bread sauce, to serve

Per serving

565 kcalories, protein 45g, carbohydrate 19g, fat 30 g, saturated fat 7g, fibre 5g, sugar 12g, salt 0.95 g

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