Roast Pheasant

Roast Pheasant

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Denise Gregory


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.


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45 Min


  • 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.
    This dish can be served with Bread Sauce instead of Gravy, or both can be served separately. Enjoy.

Printable Recipe Card

About Roast Pheasant

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: UK/Ireland
Hashtag: #Wild game bird

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