📝 About This Recipe
A quintessential British game classic, this roast pheasant captures the rustic elegance of the countryside. The lean, woodland-scented meat is kept succulent with a blanket of smoky streaky bacon and served alongside a rich, clove-infused bread sauce that offers a comforting, creamy contrast. This dish is a celebration of seasonal hunting traditions, delivering a sophisticated depth of flavor that defines high-end autumn dining.
🥗 Ingredients
The Pheasant
- 2 birds Pheasant (cleaned and plucked, at room temperature)
- 50 grams Unsalted butter (softened)
- 6-8 rashers Streaky bacon (smoked)
- 4 sprigs Fresh thyme
- 2 cloves Garlic (smashed)
- 1 pinch Sea salt and black pepper (to taste)
The Bread Sauce
- 500 ml Whole milk (full fat)
- 150 grams White bread (stale, crusts removed, torn into small pieces)
- 1 small White onion (peeled)
- 6 Whole cloves
- 1 Bay leaf (fresh)
- 2 tablespoons Double cream
- 1/4 teaspoon Nutmeg (freshly grated)
For the Pan Jus
- 200 ml Chicken or Game stock (high quality)
- 100 ml Red wine (dry variety like Pinot Noir)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Begin the bread sauce by studding the peeled onion with the 6 cloves and placing it in a saucepan with the milk and bay leaf.
-
2
Bring the milk slowly to a gentle simmer, then immediately remove from heat. Cover and let the aromatics infuse for at least 20-30 minutes.
-
3
Prepare the pheasants by patting the skin very dry with paper towels. Season the cavities generously with salt, pepper, a sprig of thyme, and a smashed garlic clove.
-
4
Rub the softened butter all over the pheasant breasts and legs. This provides the fat needed to prevent the lean game meat from drying out.
-
5
Lay the streaky bacon rashers over the breasts of the birds, overlapping them slightly to create a protective shield.
-
6
Place the birds in a roasting tin and roast in the center of the oven for 30 minutes. The bacon will begin to crisp and the fat will baste the meat.
-
7
While the birds roast, finish the sauce. Remove the onion, cloves, and bay leaf from the milk. Stir in the torn bread pieces and return to a very low heat.
-
8
Cook the sauce for 5-10 minutes, whisking occasionally until the bread has broken down into a thick, creamy consistency. Stir in the double cream, nutmeg, and a knob of butter. Keep warm.
-
9
After 30 minutes of roasting, remove the bacon from the pheasants and set it aside. Roast the birds for another 10-15 minutes to allow the skin to brown and crisp beautifully.
-
10
Check the internal temperature; it should reach 63°C (145°F) in the thickest part of the leg. Remove the birds from the pan and let them rest on a warm plate, tented with foil, for 15 minutes.
-
11
To make the jus, place the roasting tin over a medium heat on the stove. Pour in the red wine, scraping up all the caramelized bits (fond) from the bottom.
-
12
Add the stock and reduce by half until the liquid is glossy and slightly thickened. Strain through a fine-mesh sieve into a warm jug.
-
13
Carve the pheasant by removing the legs and then slicing the breast meat away from the bone.
💡 Chef's Tips
Pheasant is extremely lean; never overcook it or it will become tough and dry. Aim for a slightly blushing pink at the bone. Always rest the meat for at least 15 minutes to allow the juices to redistribute for a tender result. If your bread sauce is too thick, simply whisk in a splash more warm milk until you reach the desired consistency. Use 'hen' pheasants if available, as they are generally smaller, more tender, and have a more delicate flavor than 'cock' birds. For the best bread sauce, use a high-quality sourdough or a traditional farmhouse white loaf that is a few days old.
🍽️ Serving Suggestions
Serve with 'Game Chips'—very thinly sliced potatoes fried until golden and crisp. Pair with a side of buttered savoy cabbage tossed with toasted chestnuts. A spoonful of redcurrant jelly on the side adds a perfect touch of sweetness to cut through the gamey notes. Drink with a medium-bodied Pinot Noir or a classic Rhone Valley red to complement the earthy flavors. Add a garnish of fresh watercress for a peppery, fresh finish to the plate.