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Pot-Roast Pheasant with Red Wine

Bacon and juniper berries make ideal partners for the rich, gamey pheasant, as shown in this comforting, autumnal dish.

  • Timer Prep 15 min
    Cook 65 min
  • Chart 505.0 cal/
  • Chef hat Easy


Chop the onions. Roughly chop the carrots. Chop the garlic cloves. Chop the fresh flat-leaf parsley.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Heat the oil and butter in a large casserole dish on the hob, until foaming. Add the pheasants and cook for 5-6 minutes, turning frequently, until browned all over. Remove and set aside.
  3. 3 Add the onion, carrots and bacon to the casserole (with a little more oil if necessary) and cook over a high heat for 4-5 minutes, until the lardons have turned golden.
  4. 4 Add the garlic and juniper berries and cook for another 1 minute.
  5. 5 Pour in the red wine and chicken stock, and season. Cover the casserole with a tightly fitting lid, transfer to the oven and cook for 40-50 minutes, or until the pheasant is cooked through.
  6. 6 Remove the pheasant from the casserole, place on a board, cover and leave to rest for 10 minutes. Move on to the next step while you wait.
  7. 7 Meanwhile, stir the parsley into the sauce.
  8. 8 Carve the pheasant and serve with the sauce, creamy mashed potato and green vegetables.
  • Average per serving
  • Calories 505.0kCal
  • Fat36.7g
  • Saturated11.4g
  • Salt1.32g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg