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roast pheasant

Dee-1 avatar
Recipe by
Denise Gregory
@Dee-1
U.K

This is an untested recipe. It has been added for the group Wild Game/ Birds/ Fish Recipes, but is available to anyone who would like to try it.

yield 3 -4
cook time 45 Min
method Roast

Ingredients For roast pheasant

  • 1
    young pheasant
  • oil or melted butter
  • salt and pepper
  • 4 slice
    unsmoked fatty bacon
  • approx. 2 1/2 cups giblet strock
  • 8 oz
    button mushrooms, cooked
  • bread sauce - optional. (please see bottom of direction #3)

How To Make roast pheasant

  • 1
    Pre-heat oven to 200C./400F./ Gas Mark 6 Wash the pheasant & dry thoroughly. Brush all over with oil or melted butter, then sprinkle liberally with salt & pepper. Carefully stretch the bacon slices with a sharp knife & use to cover the pheasant.
  • 2
    Put the pheasant on a rack in a roasting pan & pour in 2 cups of the stock. Roast in the pre-heated oven for 40-45 minutes, or until the bird is tender, basting occasionally. Remove the bacon slices for the last 10 minutes to brown the skin.
  • 3
    When pheasant is ready, transfer to a hot serving dish & arrange the cooked mushrooms around the pheasant. Keep hot. Using the cooked juices in the roasting pan, make a gravy. If the gravy is too thick add the remaining 1/2 cup stock. Serve. NB. This dish can be served with Bread Sauce instead of Gravy, or both can be served separately. Enjoy.
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