Pheasant is lean and can dry out easily, but with a little butter and bacon it makes a superb roast. The pheasant season runs from 1 October to 1 February in the UK, which makes this a perfect autumn and winter Sunday lunch. One bird serves two generously.
Ingredients
- 1 oven-ready pheasant (hen birds are usually more tender)
- 50g softened butter
- 4 rashers of streaky bacon
- A few sprigs of thyme, plus 1 lemon, halved, and 1 small onion, quartered
- 1 tbsp plain flour and 250ml chicken or game stock, for gravy
- Salt and black pepper
Method
- Heat the oven to 220°C (200°C fan) / gas 7. Check the bird carefully for any remaining shot.
- Stuff the cavity with the lemon, onion and thyme. Rub the butter all over the skin and season well.
- Lay the bacon across the breast to protect it from drying out.
- Roast for 15 minutes, then turn the oven down to 180°C (160°C fan) / gas 4 and roast for a further 25 to 30 minutes. The juices should run clear and the thickest part of the leg should reach 75°C.
- Rest, covered loosely with foil, for 10 to 15 minutes.
- Make gravy in the roasting tin: stir in the flour, cook for a minute, gradually add the stock and simmer until glossy.
What to serve with roast pheasant
Traditionally bread sauce, game chips, roast potatoes, sprouts or red cabbage, and redcurrant jelly. See our bread sauce recipe for the classic accompaniment.
Tips
- Always cook pheasant through and rest it; the breast should be moist, not pink and raw.
- Older birds are better casseroled than roasted. See our pheasant casserole recipe.
- Brining for a few hours helps keep the breast juicy.
FAQs
How long do you roast a pheasant?
Around 40 to 45 minutes at the temperatures above, depending on the size of the bird. Use a thermometer to be sure.
How do you stop pheasant drying out?
Cover the breast with bacon or butter, don't overcook, and always rest the bird.
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