The BBC Good Food logo
Pot-roasted pheasant

Pot-roasted pheasant

By
Rating: 5 out of 5.18 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal565
fat30g
saturates7g
carbs19g
sugars12g
fibre5g
protein45g
low insalt0.95g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.18 ratings
Advertisement
Advertisement
Advertisement

Sponsored content