Whole roasted pheasant


Whole roasted pheasant

By Sonia Sultana  ,     

February 15, 2016

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  • Cook: 2 hrs 35 mins
  • 2 hrs 35 mins

    2 hrs 35 mins

  • Yields: 6 Servings


1 carrot

3 onions

3 hen pheasants , (600g per bird)

150 g unsalted butter

75 ml white wine vinegar

100 ml white wine

1 sprig of lemon thyme

1 litre organic chicken stock


Preheat the oven to 170ºC/gas 3.

Peel and halve the carrot lengthways, then peel and thinly slice the onions.

Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you). Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.

When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.

Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.

Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.

Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.

Add the remaining butter, reduce the heat and continuously baste the birds.

Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.

You’ll need a digital thermometer probe to ensure the meat is cooked to perfection.


Nutrition Facts

Serving Size1
Total Fat35.9g
Saturated Fat17.4g
Total Carbohydrates9.6g

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