How to cook pheasant

Name: How to cook pheasant
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

Learn how to cook pheasant with our in-depth guide to everything you need to know about pheasant, from tips and tricks for preparing the bird to inspirational recipes.

Total

Servings

4

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

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

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