Pot-roasted pheasant

Pot-roasted pheasant

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(14 ratings)

Prep: 25 mins Cook: 1 hr, 55 mins

More effort

Serves 4
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal565
  • fat30g
  • saturates7g
  • carbs19g
  • sugars12g
  • fibre5g
  • protein45g
  • salt0.95g
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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
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 carrots, peeled and quartered lengthways
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnips, peeled and quartered lengthways
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 garlic clove, peeled and crushed
  • 1 thyme sprig

    Thyme

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

  • 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

Method

  1. Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.

  2. In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

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Comments, questions and tips

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rosiemadi
29th Jan, 2012
5.05
I used Port instead of Marsala...totally yummy!
cassiepot
4th Jan, 2012
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!
vickpole
13th Dec, 2011
5.05
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.
leeshannah
10th Oct, 2011
5.05
WOW, absolutely delicious

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