Pot-Roasted Pheasant

10 Dec 2020

Pot-Roasted Pheasant


Ever come across pheasant, and been stuck on what to cook? Try this really simple, but delicious recipie!



1 Pheasant

30ml vegetable oil

2 rashers smoky bacon

1 large white onion, chunkily diced

1 medium carrot, peeled and quartered lengthways

1 parsnip peeled and quartered lengthways

1 garlic clove, peeled and crushed

1 thyme sprig

2 bay leaves

250ml chicken stock

1 tsp caster sugar



  1. Pre-heat the oven to 180 C/ 160 C fan/ gas 4.


  1. In a casserole dish heat the vegetable oil. Fry the bacon, vegetables and garlic until golden brown.


  1. Add the pheasant, herbs, sugar and stock.


  1. Put the lid on the pot and bring up to the boil. Put the casserole pot into the oven. Cook for 1 ½ hours until the juices of the bird run clear when pricked.


  1. Serve with roasted vegetables and homemade bread sauce.

UKHarvest have been donated half a tonne of pheasant in the lead up to Christmas! This unusual addition to the fridge, when compared to chicken, is higher in protein, but lower in calories and saturated fat.

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