Pot-Roast Pheasant
Pot-Roast Pheasant



  • 2 tied pheasants
  • 1 tbsp seasoned flour
  • 50ml veg oil
  • 2 sliced rashers of smoky bacon
  • 8 peeled shallots
  • 2 carrots, quartered lengthways
  • 2 parsnips, quartered lengthways
  • 1 crushed garlic clove
  • Sprigs of thyme and marjoram
  • 2 bay leaves
  • 100ml marsala wine
  • 50ml red wine
  • 200ml chicken stock
  • 1 tsp caster sugar
  • Preheat the oven to 180C. Dust the birds all over with flour, then brown all over in the oil in a casserole dish. Remove and set aside.
  • Add the bacon, vegetables, herbs and garlic to the casserole with 1 tbsp of flour. Cook until golden, then return the pheasants to the casserole and pour over the wine, marsala and stock with the sugar. Cover with the lid and cook for 1 hour 45 mins or until the leg meat easily comes off the bone. Serve with potatoes and bread sauce, if you fancy.
2 hrs
4 serving

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