How To Cook Pheasant With Bacon And Root Vegetables | CookOS

How to cook pheasant

Name: How To Cook Pheasant With Bacon And Root Vegetables
Yield: 4 servings
Ingredients: 2 pheasants, hung, plucked and oven-ready; 4 slices of streaky bacon; 1 sprig of rosemary; 1 bay leaf; 1 carrot, peeled and chopped; 1 onion, peeled and chopped; 1 celery stick, chopped; 2 garlic cloves, peeled; 100ml of chicken stock, or water; vegetable oil; salt; freshly ground red pepper; butcher's string

This roasted pheasant recipe combines hung game birds with bacon, root vegetables, and aromatics for a classic preparation that yields tender, flavorful meat. The key to success is proper hanging and monitoring internal temperature to avoid drying out the delicate bird.

Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Greatbritishchefs · by Great British Chefs

Ingredients

2 pheasants, hung, plucked and oven-ready
4 slices of streaky bacon
1 sprig of rosemary
1 bay leaf
1 carrot, peeled and chopped

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1 onion, peeled and chopped

1 celery stick, chopped

2 garlic cloves, peeled

100ml of chicken stock, or water

vegetable oil

salt

freshly ground red pepper

butcher's string

13 Ingredients

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Instructions

1
Preheat an oven to 200°C/gas mark 6
2
Cover each of the pheasants with 2 slices of the bacon and truss with string. Season the cavity of the birds with a pinch of salt and pepper
3
Heat the vegetable oil in a large roasting pan and brown the pheasants on all sides
4
Arrange the carrot, onion, celery, garlic and herbs around the birds and add the stock. Roast in the oven for 25–30 minutes, basting frequently
5
Remove from the oven and turn the birds upside-down to rest for 10 minutes before carving and serving

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Tips & Notes

Pro tips

Lay bacon strips over the pheasant breast before roasting—this protects lean meat from drying and bastes it with fat as it cooks.
Use a meat thermometer inserted into the thickest part of the thigh without touching bone; pheasant is done at 75°C (165°F), not higher.
Tent the bird loosely with foil if the skin browns too quickly before the interior cooks through.
Let the roasted pheasant rest for 10 minutes before carving—this allows juices to redistribute and ensures moist meat.

Substitutions

Streaky bacon → pancetta or pork belly (adds similar fat and flavor)
Rosemary + bay leaf → thyme + sage (maintains herbal balance)
Chicken stock → game or beef stock (deepens savory notes)
Pheasant → guinea fowl or partridge (similar cooking time and flavor profile)

Storage & make-ahead

Store cooled pheasant covered in the fridge for up to 3 days. Reheat gently in a 160°C oven with a little stock until warmed through, or serve cold.

Common Questions

How do you know when pheasant is cooked through?

Pheasant is done when the thickest part of the thigh reaches 75°C (165°F) on a meat thermometer, or when juices run clear when pierced. Avoid overcooking, as the lean meat dries quickly.

Why is hanging pheasant important?

Hanging develops flavor and tenderizes the meat by breaking down muscle fibers. Most pheasants are hung for 7–14 days depending on preference and temperature.