Pot-roasted pheasant

Pot-roasted pheasant

  • 1
  • 2
  • 3
  • 4
  • 5
(11 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bars
26th Oct, 2016
5.05
This is now a regular favourite when pheasant is in season. There's always some left to make a soup so great value. However, I tried guinea fowl for a change at the weekend and used free range smoked lardons - absolutely wonderful and still enjoying the soup!
Kochlöffel
18th Apr, 2016
Wonderful and easy. I substituted quince champagne for the cider, ce Erica for celery and cooked slowly. The fowl was succulent. Lovely taste in the sauce reduction. Will make again!
mck
29th Jan, 2016
5.05
We live in the country where pheasants are easy to come by, but we've never found a recipe we really like until now. A couple of weeks ago I was given a brace by a young friend who is a beater. I hung the birds at a low temperature for a week and a half before plucking. Pheasant is a very dry meat and so most recipes tell you to bard the pheasant with streaky bacon before roasting, but we find this just gives a bacony tang to the dish and masks the taste of the pheasant, while the texture of the flesh still seems a bit dry.Having said that, I substituted green bacon for smoked bacon in this dish as I had no smoked bacon to hand. Otherwise I followed the recipe (except that instead of the chicken stock I used stock I made from the pheasants' giblets and a few root vegetables) and the result was the best and tastiest pheasant we have ever had. The use of Marsala and that tiny bit of sugar gives a sweetness and depth which complements the pheasant perfectly, and the flesh was beautifully moist. The sauce is fabulous. Will definitely do it again and thoroughly recommend it.
noddy21
30th Jan, 2014
A lovely dish! I substituted oregano for marjoram and used sweet sherry. I think that it would have tasted even better cooked in a slow cooker, cooked over a long period of time. The sauce was a little thin so we thickened it with cornflour. The sauce was amazing!
l_dommett
5th Jan, 2014
Made this with chicken (without sprinkling with flour) and it was delicious. 1.8kg bird cooked for 1 hr 50min.
livicus78
13th Oct, 2013
I have done this recipe a few times with chicken and it's worked well. I have revised it by not sprinkling the bird with flour when browning as the flour tended to burn and I don't think it makes much difference. I used parma ham when I didn't have any bacon and I have to say I think I prefer it. All in all, a very easy and delicious recipe.
paradisegirl
7th Jan, 2013
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!
Zootfruit
5th Jan, 2013
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!!!
paradisegirl
27th Dec, 2012
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.
paradisegirl
21st Dec, 2012
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.

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.