Spiced Roasted Pheasant

Mike Robinson's mouth-watering aromatic pheasant makes a fantastic dinner party dish or cosy supper for two
By Mike Robinson
Spiced Roasted Pheasant
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus resting
  • Effort: easy


  • 1 hot green chilli
  • 1 tsp turmeric
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • pinch saffron
  • 1 tbsp black onion seeds
  • 1 thumb size piece ginger
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 cinnamon stick
  • 1 pheasant, cut in half along the breast bone, back bone removed

Tips and Suggestions

Serve this with a pile of hot cabbage and spiced roast potatoes and a glass of mulled wine, by the fireside. Saffron rice goes awfully well with this also. I think this is an appropriate end for a much under used culinary resource.


1. Put all the spices ingredients into a pestle and mortar and pound to a fine paste, or use a food processor.

2. Smear the pheasant pieces with the spicy paste, and leave in the fridge for 30 minutes.

3. Preheat the oven to 200C/gas 6.

4. Lay the pheasant halves in a roasting tin, breast side up and roast in the oven for 20 minutes. Remove from the oven and rest in a warm place for 10 minutes.

5. To serve: cut the halves into quarters by slicing between the leg and breast and serve with the accompaniment of your choice. I like saffron rice with some natural yogurt and diced cucumber.

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