Braised Pheasants in Madeira | CookOS

Braised Pheasants in Madeira

Name: Braised Pheasants in Madeira
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 pheasants, jointed (or 4 joints); 2 oz (50 g) butter; 1 tablespoon olive oil; 2 medium onions, finely chopped; 2 oz (50 g) plain flour; 10 fl oz (275 ml) Madeira; 10 fl oz (275 ml) chicken stock; Salt and freshly milled black pepper; 6 oz (175 g) button mushrooms, left whole; 4 strips of bacon, cut into strips

Braised Pheasants in Madeira is a slow-cooked British classic where older game birds are tenderised in a rich wine sauce with mushrooms and bacon. The recipe improves when made a day ahead, developing deeper flavour and becoming more tender upon gentle reheating.

🌍British 🏷️Pheasant 🏷️Madeira 🏷️Braised 🏷️Christmas 🏷️Game Winter

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Total

1h 40m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Delia Smith

Ingredients

2 pheasants, jointed (or 4 joints)
2 oz (50 g) butter
1 tablespoon olive oil
2 medium onions, finely chopped
2 oz (50 g) plain flour
10 fl oz (275 ml) Madeira
10 fl oz (275 ml) chicken stock
Salt and freshly milled black pepper
6 oz (175 g) button mushrooms, left whole
4 strips of bacon, cut into strips

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Instructions

1
Pre-heat the oven to gas mark 3, 325°F (170°C).
2
Season the pheasant joints with salt and pepper, then dust them with flour.
3
Heat the butter and oil in a large flameproof casserole and brown the pheasant joints on all sides - about 10 minutes.
4
Remove the joints to a plate, then add the onions to the casserole and cook them for about 5 minutes until softened.
5
Now sprinkle in the flour and stir to soak up the juices.
6
Next gradually add the Madeira and stock, stirring until you have a smooth sauce.
7
Return the pheasant joints to the casserole, bring to simmering point, then cover and transfer to the oven for 45 minutes.
8
After that time, add the mushrooms and bacon strips to the casserole and cook for a further 15-20 minutes or until the pheasant is tender.
9
Taste and season as required before serving.

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Tips & Notes

Pro tips

Brown the pheasant joints thoroughly before braising to develop a deep, savoury base; this step is crucial for flavour.
After adding the flour, cook the roux for 1–2 minutes to remove raw flour taste before deglazing with Madeira.
Add mushrooms and bacon in the final 20 minutes of cooking to prevent them from breaking down; this preserves texture and flavour.
Make the dish 1 day ahead: cooling and resting overnight allows the sauce to thicken and flavours to meld; reheat gently to avoid toughening the meat.

Substitutions

Madeira → dry sherry or ruby port (use 1:1 ratio; flavour will be slightly drier or richer)
Button mushrooms → cremini or wild mushrooms (adds earthier depth)
Bacon → pancetta or smoked ham (similar salty, smoky note)
Chicken stock → pheasant or game stock (if available; intensifies gamey flavour)

Storage & make-ahead

Cool completely, cover, and refrigerate for up to 2 days; reheat gently in a low oven (150°C) for 20–30 minutes. Freezes well for up to 3 months; thaw overnight and reheat on the stovetop or in the oven.

Common Questions

Can I use younger pheasants instead of older birds?

Yes, but younger pheasants require shorter braising time (45–60 minutes instead of 90 minutes). Check for tenderness by piercing the thickest thigh joint; it should yield easily.

What wine can I substitute for Madeira?

Use dry sherry, port, or a full-bodied red wine in equal measure. Madeira's sweet richness is distinctive, but these alternatives will produce a still-flavourful braise.

How far ahead can I make this dish?

Prepare it up to 2 days in advance. Cool completely, cover, and refrigerate. Reheat gently in a low oven (150°C) for 20–30 minutes until warmed through.

Can I freeze braised pheasant?

Yes, freeze for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

What cut of pheasant works best?

Jointed pheasants (thighs, drumsticks, breasts) braise evenly. If using whole birds, joint them into 4 pieces per bird to ensure tender, even cooking.