Whole Wild Pheasant

Looking for something a little more robust than chicken? Our wild pheasant has a slightly Smokey tinge that adds to its complex flavour.

A delightfully gamey alternative to switch up your Sunday roast.

Good To Know

Previously Frozen

Ingredients & Nutritional's

Wild Game

How To Store 

Our Wild Whole Pheasant are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).

How To Cook 

We Recommend:

Roasted Whole Pheasant

Ingredients:

• 1 whole pheasant 
• 3 tablespoons olive oil or melted butter
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon Dijon mustard
• Zest and juice of 1 lemon
• 1 large onion, quartered
• 2 carrots, chopped into large pieces
• 2 celery stalks, chopped into large pieces
• Optional: 1 cup white wine or chicken stock (for basting)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).

2. Prepare the Marinade:

   • In a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.

3. Marinate the Pheasant:

   • Rub the marinade all over the pheasant, including the cavity. Let it marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.

4. Prepare the Roasting Pan:

   • In a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the pheasant.

5. Sear the Pheasant (Optional):

   • For added flavour, sear the pheasant in a hot skillet with a little olive oil or butter for about 4-5 minutes on each side until browned. This step is optional but enhances the overall flavour.

6. Roast the Pheasant:

   • Place the marinated pheasant on top of the vegetables in the roasting pan.
   • Pour in 1 cup of white wine or chicken stock around the pheasant (not directly on it) to add moisture and flavour.
   • Cover the pan tightly with aluminium foil or a lid.

7. Cooking Time:

   • Roast in the preheated oven for about 1.5 hours. The pheasant is done when the internal temperature reaches 70°C (160°F), and the juices run clear when pierced.

8. Basting:

   • Every 30 minutes, baste the pheasant with the pan juices to keep the meat moist.

9. Finish Roasting:

   • For the last 20-30 minutes of cooking, remove the foil to allow the pheasant to brown nicely.

10. Rest the Pheasant:

    • Once cooked, remove the pheasant from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

11. Slice and Serve:

    • Carve the pheasant into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like mashed potatoes, roasted potatoes, or a fresh salad.