Name: Pot-roasted pheasant
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: British
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; 2 carrots peeled and quartered lengthways; 2 parsnips peeled and quartered lengthways; 1 garlic clove peeled and crushed; 1 thyme sprig; 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

Home
Recipes
Pot-roasted pheasant

Pot-roasted pheasant

Good Food team

Save recipe

Serves 4

More effort

Prep: 25 mins

Cook: 1 hr and 55 mins

A star rating of 4.7 out of 5.36 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lemon panna cotta with blackberries & honey madeleines

A star rating of 4.4 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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
2 carrots

peeled and quartered lengthways
2 parsnips

peeled and quartered lengthways
1 garlic clove

peeled and crushed
1 thyme

sprig
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal565
fat30g
saturates7g
carbs19g
sugars12g
fibre5g
protein45g
salt0.95g

low

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.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.36 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now