Try this Pot Roasted Pheasant recipe. Lots of great game flavours and a very warming meal. Serve with fondant potatoes and traditional bread sauce.

Ingredients for Pot Roasted Pheasant

For the Pot Roasted Pheasant
50 ml vegetable oil
2 pheasants from Morley Butchers
2 rashers smoked streaky bacon from Morley Butchers
8 shallots peeled and left whole
2 carrots peeled and quartered lengthways
2 parsnips peeled and quartered lengthways
1 clove garlic peeled and crushed
1 sprig thyme
1 sprig marjoram
2 bay leaves
100 ml Marsala or a sweet sherry
50 ml of good red wine
200 ml chicken stock
seasoned flour for dusting the pheasants

For the fondant potatoes
3 baking potatoes peeled and quartered to look like big chips
20 ml vegetable oil
100 grams butter diced and chilled
1 sprig thyme
1 clove garlic peeled and left whole
150 ml chicken stock

For the bread sauce
8 slices white bread preferably a day or two old, crusts removed
1 small white onion left whole and studded with 3 cloves
1 bay leaf
A good grating of Nutmeg
500 ml whole milk
6 white peppercorns
50 grams salted butter

Serve with
200 grams Curly or Russian Kale or Cavolo Nero – middle stem removed and washed
15 grams salted butter
4 chestnuts

Cooking Method for Pot Roasted Pheasant

First colour your pheasants. Dust the birds with the seasoned flour then place them in heated oil. A flame proof casserole is best for this. Turn them to ensure they are brown on all sides. When they are looking golden remove from the pan and put to one side, cover with tin foil to keep warm. Whilst you are doing his pre-heat your oven to 170c.

Next add the chopped vegetables (lengthwise, will add some visual elegance to the finished dish). Also the bacon and herbs to the pan and fry for 5-8 minutes. At the end of this time add a tablespoon of the flour from dusting the birds stirring in  and to incorporate all the chewy brown bits from the bottom this will help to thicken the sauce.  Return the pheasants and any resting juices to the casserole, finally adding all the Marsala, wine and stock.

Cover and place in the oven for 45-50 minutes or until the birds are cooked. You can see when done as the leg meat comes away from the bone quite easily.

For the fondant potatoes: First eat the oil in a frying pan over a medium heat. Then add your big chips keep turning to get them golden brown all over. Once golden, reduce the heat a little and add the thyme and garlic, then the 150 ml chicken, it should come ¾ the way up the potatoes. Finally add the butter by dotting it in and around the potatoes. Once the butter has melted, spoon some of the liquid over the potatoes and put in the oven (at 170c) for 20 minutes. They will be ready when they are golden brown and most of the stock has evaporated.

For the bread sauce: Place the all the ingredients apart from the bread and butter in a saucepan and bring the milk slowly to the boil. Once it reaches boiling point remove from the heat and allow to stand for about 15 mins this will let the flavours infuse.

While the infusing is taking place tear the bread into little pieces. Smaller chunks will be easier to stir in. Strain the milk into a clean pan and return to a low heat. Start adding the bread, keep stirring, as the bread breaks down it will thicken the milk. Once all the bread has broken down, stir in the butter for extra richness. Serve warm.

For the kale and chestnuts: Cook the greens with just a splah of water so that they steam rather than boil. To do this get you large sauce pan very hot. Next add the greens and a splash of water put a lid on the pan to keep in the steam. After the 30 seconds add in the butter and warmed chestnuts. Stir well and serve right away.


This pot roasted pheasant recipe come from Mark Lloyd one of the Taste of Game Chefs. You can see many more game recipes on their website