Pheasant Hot Pot Recipe

Name: Pheasant Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pheasants; 1 3/4 ounces Flora Buttery; 2 onions medium; 1 chicken Knorr, Stockpot; 2 9/16 cups cider; 2 bay leaves; 2 sprigs thyme; 2 apples dessert; 4 3/4 tablespoons granulated sugar; 1 pound potatoes; 50ml (2fl oz) semi skimmed milk; 1 3/8 ounces Flora pro.activ spread; black pepper

Servings: persons

2 pheasants
1 3/4 ounces Flora Buttery
2 onions medium
1 chicken Knorr, Stockpot
2 9/16 cups cider
2 bay leaves
2 sprigs thyme
2 apples dessert
4 3/4 tablespoons granulated sugar
1 pound potatoes
50ml (2fl oz) semi skimmed milk
1 3/8 ounces Flora pro.activ spread
black pepper

1
Preheat the oven to 170u00b0 C/150u00b0 C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.
2
Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
3
Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 11/4-1 1/2 hours.
4
Cut the apples into eight slices. Heat the remaining Buttery in a frying pan and fry the apple slices until golden, add the sugar and cook until it begins to caramelise.
5
Boil the potatoes until cooked. Drain and mash with the milk and Flora pro.activ. Season with black pepper.
6
Remove the pheasant and onions from the casserole dish to a warm serving plate, and reduce the liquid slightly. Pour over the pheasants and serve garnished with the caramelised apples. Serve with the mash and some vegetables.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pheasants, 1 3/4 ounces Flora Buttery, 2 onions medium, 1 chicken Knorr, Stockpot, and more.

Yes, Pheasant Hot Pot falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pheasant Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions