📝 About This Recipe
This exquisite dish celebrates the wild, lean flavors of pheasant by enveloping it in a salty, smoky bacon lattice that bastes the meat as it roasts. Drawing inspiration from traditional English country estates, the bird is infused with aromatic sage and garlic to balance its subtle gaminess. The result is a stunning centerpiece with crispy golden skin and succulent meat, perfect for a cozy autumnal dinner party.
🥗 Ingredients
The Bird
- 2 pieces Whole Pheasant (approx. 2-2.5 lbs each, cleaned and patted dry)
- 12 slices Smoked Streaky Bacon (thinly sliced for easy wrapping)
- 1 tablespoon Kosher Salt (adjust to taste)
- 2 teaspoons Black Pepper (freshly cracked)
Aromatics & Stuffing
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 1 bunch Fresh Sage (half chopped, half left as whole leaves)
- 4 cloves Garlic (smashed)
- 2 large Shallots (peeled and halved)
- 1 Lemon (cut into quarters)
Pan Sauce
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 cup Chicken or Game Stock (low sodium)
- 1 tablespoon Cold Butter (to emulsify the sauce)
- 1 tablespoon Red Currant Jelly (for a hint of sweetness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the pheasants from the refrigerator 30 minutes before cooking to bring them to room temperature for even roasting.
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2
In a small bowl, mix the softened butter with the finely chopped sage, half of the salt, and half of the cracked pepper to create a compound herb butter.
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3
Gently loosen the skin over the breast of each pheasant using your fingers, being careful not to tear it. Slide half of the herb butter under the skin of each bird, spreading it evenly over the meat.
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4
Season the cavities of the birds with the remaining salt and pepper. Stuff each cavity with two lemon quarters, two smashed garlic cloves, one halved shallot, and a few whole sage leaves.
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5
Tie the legs together with kitchen twine (trussing) to help the birds hold their shape and ensure the breast meat doesn't dry out.
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6
Lay the bacon slices over the pheasant breasts in a lattice pattern or simply overlapping, ensuring the entire breast area is covered. This 'bards' the lean meat, providing fat and moisture.
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7
Place the pheasants in a heavy-bottomed roasting pan or a cast-iron skillet. Roast in the center of the oven for 25 minutes.
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8
After 25 minutes, reduce the oven temperature to 350°F (175°C). Baste the birds with the rendered bacon fat and juices from the pan.
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9
Continue roasting for another 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 155-160°F (68-71°C).
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10
Remove the pheasants from the pan and transfer them to a warm platter. Tent loosely with foil and let them rest for at least 10-15 minutes; the internal temperature will rise to the perfect 165°F.
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11
While the birds rest, place the roasting pan over medium heat on the stovetop. Pour in the white wine, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
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12
Add the stock and red currant jelly. Simmer until the liquid has reduced by half and thickened slightly.
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13
Whisk in the cold tablespoon of butter to give the sauce a glossy finish. Strain through a fine-mesh sieve if a smoother texture is desired.
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14
Carve the pheasant by removing the legs and then slicing the breast meat, ensuring each serving gets a piece of the crispy bacon.
💡 Chef's Tips
Pheasant is much leaner than chicken; do not overcook it or it will become tough and dry. If the bacon isn't crispy enough by the time the meat is done, give it a quick 2-minute blast under the broiler. Always rest the meat; this allows the juices to redistribute, ensuring a moist bite. For an extra layer of flavor, roast the birds on a bed of root vegetables like carrots and parsnips. Use a high-quality smoked bacon; the fat that renders out is the primary seasoning for the bird.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes or a wild rice pilaf to soak up the pan sauce. A side of roasted Brussels sprouts with chestnuts complements the earthy tones of the pheasant. Pair with a glass of Pinot Noir or a light-bodied Syrah to cut through the richness of the bacon. A dollop of bread sauce or cranberry relish adds a traditional British touch to the plate. Finish the meal with a crisp green salad tossed in a light vinaigrette to cleanse the palate.