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
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  • 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



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

  • 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



    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


    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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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!!!
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.
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.
9th Dec, 2012
This was delicious. Will cook for the Christmas dinner this year.
28th Mar, 2012
Lovely way to cook pheasant. I turned mine upside down half way through the cooking which kept it deliciously moist. Really tasty.
19th Mar, 2012
Three stars was our average rating. The pheasant was, despite the sauce, too dry. The sauce is good, though, so next time I will double the amount. Our pheasants (which we get from a local farmer) were too big to fit ino one pan....maybe that's why they were too dry? Easy to make, though.
12th Feb, 2012
Wow, fantastic flavours, so rich and tasty. I served with mash potato and broccoli. I didnt have any marsala so added another 100ml of stock and an extra splash of red wine. Cant wait to eat it again!
10th Feb, 2012
This is a beautiful dish, the sauce was scrummy!.,. Couldn't get fresh thyme so used dried. 2 birds would serve 4 with veg, so we have a lovely meal in the freezer.
7th Feb, 2012
This is one of the best recipes I've used for pheasant. Since I couldn't find if there was any marjoram left under the snow I used dried instead. Otherwise I followed the recipe exactly although I didn't make bread sauce. The pheasant was really tender and the delicious smell of Marsala filled the house. The vegetables were beautifully sweet. I will certainly cook this again. I might baste the pheasant with the cooking juices a few times next time.
missflops's picture
4th Feb, 2012
I cooked only one pheasant which I jointed into legs and breasts as serving was for my husband and myself only. I used Madeira instead of Marsala and the sauce was delicious, albeit a little thin. I couldn't get fresh marjoram so used dried instead which worked fine. I will make this dish again as its a lovely way to cook pheasant, but next time I would cut the vegetables a little chunkier as the long cooking time meant they were a little on the soft side for our liking. All in all a dish worth trying.


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