pheasant recipes
Here's a collection of pheasant recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our pheasant supplier and order yours click here.
Winter Herb Pheasant Roasted with Potatoes and Lemons
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This is quite a different take on roast pheasant, very rustic and Mediterranean. Serves 4
- 2 whole pheasants
- 150ml extra virgin olive oil
- 4 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 10g fresh mint leaves
- 5 fresh sage leaves, cut in thin slivers
- Leaves from 2 fresh oregano sprigs
- 1kg salad potatoes, halved
- 4 garlic cloves, peeled and roughly chopped
- 4 medium-to-small white onions, peeled and cut into quarters
- 2 whole lemons, quartered
Preheat the oven to 200°C, gas mark 6, then joint the pheasants. Pull the legs away from the body, cut through the skin attaching them to the body, then pull the leg further away until the thigh joint snaps. Turn the bird over and feel along the backbone for the soft oysters of meat. Cut under the oysters with the tip of a knife and remove them with the legs. Remove the breasts by cutting them away from the ribcage, keeping the knife as close to the bones as possible, and cutting round the wishbone. Season the pheasant pieces lightly on both sides.
Drizzle the bottom of a large, shallow casserole dish with some of the olive oil and sprinkle it with about one third of the herbs, then season. Add half the potatoes, turn them over in the oil and herbs and spread them out in an even layer. Cover the potatoes with the pieces of pheasant and scatter over the garlic, onions and the lemon. Sprinkle with salt, some pepper and another third of the herbs, then cover with the rest of the potatoes. Scatter with the remaining herbs and a final seasoning, then drizzle over the rest of the olive oil. Cover and bake in the oven for 1 hour or until the pheasant is tender.
Remove lemon pieces before serving and serve with a large salad full of crispy leaves like Romaine, mixed with some green leafy ones like rocket or mizuna and some tomatoes. Dress the leaves in Abel & Cole’s creamy olive oil dressing.
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