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.
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Preheat an oven to 200°C/gas mark 6
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
Heat the vegetable oil in a large roasting pan and brown the pheasants on all sides
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
Remove from the oven and turn the birds upside-down to rest for 10 minutes before carving and serving
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.
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.
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.
Yes. Chicken, guinea fowl, or partridge work well, though cooking times vary. Adjust roasting time based on bird weight and internal temperature.
Drape bacon over the breast to baste the lean meat, cover with foil if browning too quickly, and avoid cooking past 75°C internal temperature.
Prepare vegetables and aromatics up to 1 day ahead. Wrap bacon around the bird just before roasting for best results.
