Pot-roast pheasant with cider & bacon

Pot-roast pheasant with cider & bacon

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(9 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Nutrition and extra info

Nutrition: per serving

  • kcal865
  • fat56g
  • saturates26g
  • carbs15g
  • sugars15g
  • fibre6g
  • protein67g
  • salt1.6g
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 pheasant, cleaned
  • 100g bacon lardon
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 sage sprigs, leaves chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 eating apple, cored and cut into large chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 500ml cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 300ml chicken stock
  • 1 Savoy cabbage, finely shredded
  • 100ml double cream
  • mashed potato, to serve (optional)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.

  2. Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.

  3. Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.

  4. Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

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Comments (10)

clockworkfirefly's picture

Great combination of cider and pheasant! Swapped the cabbage for spring greens. But the meat was very tough so next time will slow cook. Would recommend.

horseyh's picture

This recipe is mouth-wateringly delicious, the combination of flavours work really well. Swapped the celery for carrots. Easy to make and plenty for 4. It makes for a nice special treat dinner.

lizleicester's picture

Followed the recipe with a dairy free take on the butter and used Alpro cream. 50/50 savoy cabbage with kale because that's what was to hand. Delicious result.

anngrey@btinternet.com's picture

This is a brilliant recipe. Definitely use it again. Did in the slow cooker and it was so tender but the veg stayed firm . Very tasty.

jacquiphillips21's picture

A superb way to cook pheasant. The best we've ever tasted. Really flavousome and well balanced. Used a large pheasant so cooked it for 45 mins - enough for 4 persons.Will definitely repeat this.

jaynez's picture

Loved this. I did as it said fry onions and pheasant. Then I put it in slow cooker with cider and apple. Left it all day
I changed celery for carrot.
I used creme fraiche instead of cream.
YUM! Will make again

honeypossums's picture

This is absolutely gorgeous. I hadn't tried pheasant before, but it was lovely this way, I really enjoyed the apples in this. Sweet but wholesome dish.

harriettsara's picture

My husband hadn't tried pheasant before and this went down a treat. Ocado have started selling whole pheasant when it's in season for about £1 more than chicken, so it's reasonably priced.
Try this recipe. Perfect filling Autumnal meal.

harriettsara's picture

My husband hadn't tried pheasant before and this went down a treat. Ocado have started selling whole pheasant when it's in season for about £1 more than chicken, so it's reasonably priced.
Try this recipe. Perfect filling Autumnal meal.

Hawie's picture

I cook a lot of game and this is one of the best pheasant dishes I've done. I like to pot roast as it stops the meat from drying out. The cider gives this dish a beautifully sweet flavour, and definitely serve it with mash to soak up all the juice. Went down well with all the family - delicious!

Questions (2)

Lyme Regis's picture

Hi I am looking at cooking this on Sunday. How long would you suggest leaving it in the slow cooker for and are there any modifications I need to make to the recipe if cooking this way?

goodfoodteam's picture

We think this would take about 8 hrs on low or 5 hrs on high. We haven't ever tried this in a slow cooker so cannot guarantee perfect results, but we would stir fry or steam the cabbage at the end rather than cooking in the slow cooker.

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