Roast Pheasant Recipe

Name: Roast Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pheasant 2 to 3 lbs; salt to taste; freshly ground black pepper to taste; 1 bay leaf; 1 garlic cloves; celery leaves to taste; 1 lemon; 4 bacon slcs; melted butter; 1 cup consomme; 2 tablespoons flour; 2 tablespoons butter; 2 tablespoons Madeira to 3 tbspns; 1 liver Pheasant, cooked, and

Servings: persons

1 pheasant 2 to 3 lbs
salt to taste
freshly ground black pepper to taste
1 bay leaf
1 garlic cloves
celery leaves to taste
1 lemon
4 bacon slcs
melted butter
1 cup consomme
2 tablespoons flour
2 tablespoons butter
2 tablespoons Madeira to 3 tbspns
1 liver Pheasant, cooked, and

1
Preheat oven to moderate (350 degrees).
2
Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under. Cover the breast with bacon and a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with melted butter.
3
Remove the cheesecloth and string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce.
4
Madeira Sauce: Remove the pheasant to a warm serving platter and add consomme to the pan. Stir over moderate heat, scraping loose the browned particles. Blend two tablespoons flour with two tablespoons butter and stir into the gravy bit by bit. When the gravy is thickened and smooth, add two to three tablespoons Madeira wine and the cooked pheasant liver, finely chopped.

663

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pheasant 2 to 3 lbs, salt to taste, freshly ground black pepper to taste, 1 bay leaf, and more.

Yes, Roast Pheasant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pheasant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions