Roast pheasant with wild mushroom, potato & bacon ragout

Roast pheasant with wild mushroom, potato & bacon ragout

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins Plus soaking and resting

Skill level

Easy

Servings

Serves 2

A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
653
protein
43g
carbs
38g
fat
32g
saturates
9g
fibre
4g
sugar
3g
salt
1.2g

Ingredients

  • 25g pack dried porcini mushrooms
  • 1 oven-ready pheasant
  • 1 tbsp sunflower oil
  • 70g pack smoked bacon lardons
  • 2 medium baking potatoes, chopped into small chunks
  • 125ml white wine
  • small handful flat-leaf parsley, roughly chopped
  • small handful watercress leaves, to serve
  • 1 tbsp olive oil

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Method

  1. Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
  2. Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
  3. Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

Recipe from Good Food magazine, November 2012

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Comments

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Lulapie's picture

Cooked this recipe for friends so used 2 pheasants and doubled up on other ingredients. Absolutely delicious!!
Cooked the birds for 35 minutes and were not dry at all, served them with buttered carrots & French beans with garlic.

marzipanfeind's picture
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Agreed - the ragout was delicious. The pheasant I had was plenty big enough for two, but it was a little bit dry, so I'd reduce the cooking time a bit next time. I might try making this again just with a couple of chicken legs, which are ridiculously cheap. The recipe doesn't say what to do with the potatoes while the bird is resting. I put mine back in the oven for the 15 minutes as they looked like they could use more time. They were great (some a bit crispy, some soft), so I'd do that again, but not sure if that's what Barney intended!

clairearblaster's picture
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This is fantastic, I cooked this a while back and the flavours from the potatoes, mushrooms and white wine compliment the pheasant really well. I will be making again!

asa9018's picture

Looks delicious. I better try it out! Giving it a 5 star... looks elegant. Maybe if we make 2-3 pheasants we can have a family dinner! Cha ching!

latkins791's picture
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Mushroom and bacon bit was really tasty but i'm not sure that one pheasant is enough for two people. Maybe we had a particularly small one! Otherwise Lovely.

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