Pot-roasted pheasant

Pot-roasted pheasant

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(16 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


  • 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



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  • 2 carrots, peeled and quartered lengthways



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

  • 2 parsnips, peeled and quartered lengthways



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


    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


  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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23rd Dec, 2018
This was absolutely delicious! I cooked 4 prepared pheasants for 10 people and they all gave it 10/10. Would definitely cook this again.
Frances Stapleton's picture
Frances Stapleton
8th Nov, 2018
2 brace of pheasants what a treat. Will try this at the weekend.
5th Nov, 2017
Did this for the husband and I instead of Sunday roast. Slow-cooked on low for five and half hours and was so tender it fell off the bone! Veggies cut chunky, as was bacon and these still had some shape and bite to add some good texture. Had no marjoram so had to omit that but was a fantastic recipe with great taste that kept the nice rich flavour of pheasant!
26th Oct, 2016
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!
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!
29th Jan, 2016
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.
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!
5th Jan, 2014
Made this with chicken (without sprinkling with flour) and it was delicious. 1.8kg bird cooked for 1 hr 50min.
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.
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!


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