Pot-roasted pheasant

Double the quantities of Matt Tebbutt's delicious casserole for a simple, no-fuss dinner for mid-week guests
By Matt Tebbutt
Pot-roasted pheasant
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes plus 10-20 minutes resting time
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 whole pheasant, rinsed
  • 50 g butter
  • 1 onion, peeled and cut into 1cm dice
  • 2 sticks celery, cut into 1cm dice
  • 1 bulb garlic, cut in half
  • 50 g smoked bacon, diced
  • 200 ml white wine
  • 200 ml chicken stock
  • 2 bay leaves
  • few sprigs thyme
  • 200 ml double cream
  • 125 g cooked chestnuts
  • pumpkin and ginger puree, to serve (optional)


1. Preheat the oven to 200C/180C fan/Gas 6.

2. Season the pheasant all over with salt and freshly ground black pepper. Heat the butter in a casserole dish and seal the bird on all sides then remove from the pan.

3. Add the onions, celery, garlic and bacon to the pan and sweat for about 10 minutes until the onions are softened and slightly colouring.

4. Stir in the wine to deglaze the pan, then add the stock and reduce for a couple of minutes. Add the bay leaves, thyme and cream and bring to the boil. Return the pheasant to the pan and add the chestnuts.

5. Cover the dish, transfer to the oven and bake for 15-20 minutes or until the pheasant is cooked through. Remove the dish from the oven and allow to rest in a warm place for 10-20 minutes.

6. To serve, joint the pheasant and place back into the sauce to warm through if needed. Serve on a bed of pumpkin and ginger puree with the sauce drizzled over.

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