Simple Roasted Pheasant

1 review, 5 star(s). 100% would make again

Ready in 1 hour

I have lost count of the number of pheasant I have drawn, dressed, and roasted but it is still one of our favourite game birds cooked just like this. At Lodge Hill, Kimber cottage, and Wilton Lodge this was a popular dinner party dish served with all the trimmings during the late autumn and winter months.


2 whole Pheasant; cleaned and plucked, traditionally tou will have 1 cock and 1 he
1/4 teaspoon Salt
1/4 teaspoon White pepper
Bay leaf; crumbled
1 tablespoon Garlic; minced
1/2 cup Celery leaves
1/8 Lemon; sliced
1/4 pound Bacon; sliced
1/4 cup Butter; melted
1 cup Sliced onions
1 cup Mushrooms; sliced
1 cup Game Stock; you can use chicken stock

Original recipe makes 4



Season the pheasant inside and outside with salt and pepper, place the bay leaf, garlic, celery leaves, and lemon in the cavity truss the legs and wings with cotton string, the place, breast-side up into a roasting pan. Arrange the bacon slices over the breast, soak a piece of cheesecloth with melted butter, and place over the breast. Arrange the onions and mushrooms around the bird, moisten the pheasant with the stock, and roast at 350F, 180?c, Gasmark 5 for 40 to 45 minutes, or until tender and golden, basting often.

Remove and discard cheesecloth and cotton string, carve as if it is a roast chicken

Serve hot with bread sauce, gravy, vegetables, and roast potatoes.

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Calories Per Serving: 979 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Astro-Chef 6y ago

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