Roast pheasant

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Roast pheasant
Roast pheasant

Random recipe review

Great with Pintard too.


Tried this same recipe with guinea fowl (pintard) and it was perfect.

The Judge
Servings:Serves 4
Calories per serving:433
Ready in:13 hours, 15 minutes
Prep. time:12 hours, 20 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

This recipe needs advance preparation!

An easy recipe for pheasant which has been marinated in cider.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the marinade:

For the stuffing

For roasting

Mise en place


  1. Remove the pheasant(s) from the marinade and dry thoroughly.
  2. Meanwhile, soak the breadcrumbs in sufficient sherry to cover for 20 minutes.
  3. Place a roasting tin, containing a little oil in the oven and preheat to 200° C (400° F - gas 6).
  4. Squeeze the sherry from the breadcrumbs and stuff the pheasant(s) with them.
  5. Season the pheasant(s) and smear some butter all over them.
  6. Place in the roasting tin, breast side down and roast for 15 minutes.
  7. Turn so that the breast is now facing upwards.
  8. After a further 15 minutes you can insert a roasting rack under the pheasant(s), if desired, to drain off some of the fat.
  9. Continue roasting until the pheasant(s) is/are cooked, ie the juices run clear when prodded through to the bone with a skewer.
  10. Rest in a warm place for 10 minutes before carving.

Serving suggestions

Serve with roast or mashed potatoes, steamed vegetables and gravy (see Chef's Notes below)

Chef's notes

If you want something slightly different from your usual gravy, you can use the strained juice from the marinade as all or part of the liquid. However, you MUST bring this to the boil before using as it has been in contact with raw meat. Complete roasting time is about 40 minutes, but will depend on the size of the pheasants.

See also

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