Excellent recipes for pheasant from the oven in 5 different ways. Choose your favorite!

Pheasant meat is very tasty, healthy and can be prepared in many ways.

We have prepared for you today luxurious recipes for roasted pheasant as you have never known it.

Would you like a variation with bourbon and cream, pistachio stuffing or rather with blackberries and mulled wine?

Whichever you choose, you’re sure to enjoy it!

Pheasant roasted in butter with cream and bourbon

This recipe takes quite a bit of time when you add the preparation, but it’s definitely worth it! Perfectly roasted pheasant in butter with cream, carrots, fresh herbs and bourbon is an absolute delicacy that you should not miss!

What you will need

• 6 cups of water
• 1/5 cup salt
• 2 spoons of sugar
• 5 whole bay leaves, chopped
• 2 large sprigs of sage
• 1 whole pheasant
• 1/4 cup room temperature butter
• 2 tablespoons chopped fresh sage leaves
• 1 teaspoon chopped fresh rosemary leaves
• 3 large shallots, thinly sliced
• 2 tablespoons of water
• 2 slices of bacon
• 1 large sprig of rosemary
• 3 cloves of garlic
• 1 cup chicken broth
• 1/2 teaspoon of salt
• 1/4 teaspoon freshly ground white pepper
• 1 large carrot, peeled and cut into rounds
• 1 onion, peeled and chopped
• 3 tablespoons of quality bourbon
• 1/2 cup whipping cream

Method

• Pour water into a large pot and bring to a boil.
• Remove from heat, add salt and sugar and stir until completely dissolved.
• Add the bay leaf and 1 sprig of sage.
• Allow the water to cool to room temperature, add the pheasant and weigh it down to keep it completely submerged (you can use a zip lock bag filled with water).
• Place the pot in the refrigerator.
• Leave to infuse for 4 hours.
• Remove the pheasant from the marinade and dry completely.
• Place the pheasant in a bowl, breast side up, and leave uncovered in the refrigerator for 2 hours or overnight.
• Place the rack in the center of the oven.
• Preheat the oven to 190°C.
• In a small bowl, combine the butter, sage and rosemary.
• Mix well and let sit for 15 minutes.
• Melt the butter with the herbs in a heavy-bottomed pan over medium-high heat.
• Brown the pheasant quickly on all sides and place in a large ovenproof pan or 23 x 33cm baking dish.
• Lower the heat on the stove.
• Add the shallots to the pan in which you roasted the pheasant and sauté until lightly browned.
• Add the shallots and butter to the roasting dish with the pheasant.
• Add 2 tablespoons of water to the pan and then pour it over the pheasant.
• Cut each slice of bacon in half and cover the pheasant breast with bacon.
• Insert the sprig of rosemary, the remaining sprig of sage and the clove of garlic into the cavity of the pheasant.
• Bind your feet.
• Pour the chicken stock into the baking dish and sprinkle with salt and pepper.
• Scatter the carrots and onions around the pheasant.
• Pour bourbon over the pheasant and immediately light it with a lighter.
• Place the pheasant in the oven and roast for 40 minutes, basting every 15 minutes, paying special attention to the legs.
• After 40 minutes, add the cream to the sauce in the baking dish and bake for a further 15 minutes or until the internal temperature of the breast is 66°C.
• Remove the pheasant from the oven and let it rest, covered, for 10 minutes.
• Discard the stuffing from the pheasant.
• Serve with the sauce and shallots from the baking dish.

Oven-baked pheasant with mulled wine, shallots and blackberries

If you want to please your family or friends with something really delicious, then try the following recipe. Baked pheasant with mulled wine, port, bacon, shallots and blackberries is a dish that no one will forget!

What you will need

• 60 g of butter
• 2 tablespoons of olive oil
• 2 pheasants
• salt and pepper to taste
• 12 shallots, peeled
• 110 g of bacon
• 175 g of small mushrooms
• 2 pressed garlic cloves
• 2 bay leaves
• 1 stick of cinnamon
• 3 star anise
• 0.5 teaspoons of grated nutmeg
• 4 sprigs of thyme
• 300 ml mulled wine
• 100 ml of port wine
• zest and juice of 1 orange
• 10 g plain flour
• 150 g of blackberries
• parsnip puree, to serve

Method

• Preheat the oven to 180°C.
• Melt 25g of butter with 1 tablespoon of olive oil in a large ovenproof saucepan.
• Season the pheasants with salt and pepper, and when the butter starts to sizzle, add one of the pheasants to the pot and sear them all (takes about 5 minutes).
• Transfer to a plate and repeat with the second pheasant.
• Add 25g of butter and 1 tablespoon of olive oil to a clean saucepan, heat well, add the shallots and bacon and sauté until golden.
• Add the mushrooms and fry until golden.
• Add the garlic.
• Remove the pot from the heat.
• Return the pheasants to the pot, arrange them side by side breast side up and add the bay leaves, cinnamon stick, anise, nutmeg and sprigs of thyme.
• Season well with a little salt and pepper.
• Pour in mulled wine, port and add orange peel and juice.
• Bring everything to a boil, cover with a lid and place in a preheated oven for 45-50 minutes.
• When the pheasants are cooked, remove them from the pot, place them on a cutting board and let them rest for 5-10 minutes.
• Mix the flour and the remaining 10g of butter together to form a paste, then add to the pot in small pieces.
• Whisk the sauce again to boiling point to thicken slightly.
• Add blackberries and remove from heat.
• Carve and serve half a pheasant per person, garnished with bacon, shallots and mushrooms, with plenty of gravy and parsnip puree.

Baked pheasant with vegetables with sweet and sour sauce

Nothing beats the sweet and sour taste! And you can find it exactly here in the following recipe. Pheasant baked together with pumpkin, baby potatoes, shallots and bacon is served with a luxurious sauce made from apple juice and chicken broth. Yum!

What you will need

• 2 pheasants, each weighing approx. 800 g
• 2 tablespoons 30 ml apple cider vinegar
• 1 tablespoon 15 ml coarse salt
• 2 teaspoons of cane sugar
• approx. 1 kg of Hokkaido pumpkin, unpeeled, cut into 2 cm thick slices
• 12 baby potatoes, halved
• shallots, peeled and halved
• 6 cloves of garlic, unpeeled
• 225 g of bacon, cut into large pieces
• 2 tablespoons of olive oil

For the sauce:

• 60 g cane sugar
• 2 tablespoons of apple cider vinegar
• 1 clove of garlic, chopped
• 1/2 teaspoon ground black pepper
• 1 liter of chicken broth
• 250 ml of apple juice
• 2 teaspoons of cornstarch
• 1 tablespoon of water
• salt and pepper to taste

Method

• Brush the pheasants with apple cider vinegar in a baking dish.
• Mix coarse salt and cane sugar in a small bowl.
• Rub the pheasants with the salt mixture.
• Cover and refrigerate for 4 to 24 hours.
• Place the rack in the center of the oven and preheat the oven to 200°C.
• Drain and pat dry the pheasants.
• In a large roasting pan, mix the pumpkin, potatoes, shallots, garlic and bacon with the oil.
• Place the pheasants on top of the vegetables.
• Roast for about 1 hour 30 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 82°C.
• Meanwhile, bring the cane sugar, apple cider vinegar, garlic and pepper to a boil in a saucepan.
• Continue cooking until sauce caramelizes, about 2 minutes.
• Add stock and apple juice.
• Cook over medium heat for about 45 minutes or until the sauce is reduced by half.
• Dissolve the cornstarch in the water.
• While whisking constantly, pour the cornstarch mixture into the sauce.
• Cook for 2 minutes.
• Serve the roasted pheasants with vegetables topped with the sauce.

Pheasant stuffed with pistachio stuffing

We have something new for you! This time, try stuffing the pheasant with minced meat, butter, bacon and pistachios. A fresh combination that you will love!

What you will need

• 2 pheasants (about 520g each)
• 50 g butter, softened
• 6 slices of bacon, halved

For the stuffing:

• 15 g of butter
• ½ onion
• 1 leek, trimmed and finely chopped
• 3 slices of bacon
• 125 g of cooked minced pork
• 1 tablespoon chopped parsley
• 1 tablespoon of chopped thyme
• 1 teaspoon chopped sage
• 100 g of peeled and chopped pistachios

Method

• Preheat the oven to 200°C.
• For the stuffing, heat the butter in a pan and fry the onion and leek lightly for about 8 minutes until soft.
• Add the chopped bacon and fry for another 3-4 minutes until crispy.
• Allow the mixture to cool in the pan, then transfer to a bowl.
• Stir in the minced meat, herbs and chopped pistachios.
• Mix well and season.
• Prepare the pheasants by wiping the inside of the cavities with a tea towel, then dividing the stuffing between the cavities.
• Season the outside of the pheasants and brush with butter.
• Place the bacon slices over the pheasants.
• Place the pheasants on a piece of tin foil large enough to wrap both pheasants.
• Create a packet by lifting the edges of the foil and leaving an opening at the top to allow steam to escape.
• Place the packet in a deep oven-safe bowl and pour 100ml of water into it – this will help keep the birds moist.
• Bake in the oven for 45-55 minutes, basting every 20 minutes.
• Remove the foil for the last 15 minutes.
• Remove the finished pheasants from the oven and let them rest for 10 minutes.
• Serve half a pheasant per person.

Honey-orange roasted pheasant

You don’t need a lot of ingredients for this recipe, but you will still enjoy it incredibly. Pheasant with a taste of honey and oranges is a delicacy that you will want to make again and again.

What you will need

• 1/2 cup butter or margarine, softened
• 2 teaspoons of grated orange peel
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 2 spoons of honey
• 4 spring onions, sliced
• 2 pheasants (each weighing approx. 1 to 1.5 kg)
• 1/2 cup orange liqueur or water
• 1 cup chicken broth

Method

• Preheat the oven to 175°C.
• For the stuffing, heat the butter in a pan and fry the onion and leek lightly for about 8 minutes until soft.
• In a small bowl, mix the butter, orange zest, salt, pepper, honey and spring onion.
• Place the pheasants breast side up in a shallow baking dish.
• For each pheasant, starting at the rear opening, use your fingers to gently separate the skin from the breast.
• Spread the butter mixture on the pheasant breast under the skin.
• If necessary, attach the skin to the meat with a toothpick.
• Insert the meat thermometer so that the tip is in the thickest part of the inside of the thigh muscle and does not touch the bone.
• Bake uncovered for about 45 minutes or until a thermometer reads 82°C.
• Transfer the pheasants to a serving plate and cover loosely with foil.
• Pour the orange liqueur and stock into the baking dish and scrape up the browned bits.
• Pour the mixture over the liter pot.
• Bring to a boil, stirring occasionally.
• Cook for about 15 minutes, stirring occasionally, until the liquid is reduced to 1 cup.
• Serve the pheasants with the sauce.

And how did you like our roast pheasant recipes today? Write to us in the comments!