Roast Pheasant with Chestnut Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Pheasant has a tendency to overcook and dry out before you know it, but there is a way of avoiding this. By removing the breasts, wrapping them in caul fat and using the thighs, chestnuts and herbs to make dumplings, you end up with a succulent dish, instead of dry, tough meat.


  • 2 plump pheasants
  • 2 teaspoons plain flour for dusting
  • a little


Preheat the oven to 200°C/gas 6. Carefully remove the breasts from the pheasants and set aside. Bone the thighs and finely chop or mince the meat. Chop the thigh bones and drumsticks, dust with the flour and place in an oiled roasting tray with the onion and carrot.