Roast Pheasant

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Grouse and partridge may be roasted in the same way. It’s important to get hold of an unhung bird – rotting flesh and thick red floury sauces with stuffing and jam are positively out.


  • 1 plump unhung pheasant, drawn
  • Salt, pepper and thyme
  • 4-5 oz (125–150 g) butter
  • 2 glasses red wine
  • 5 fl oz (150 ml) game glaze


Season your bird with salt, pepper and thyme and fry in butter until golden on all sides – don’t burn the butter or the pheasant. Then place the bird breast down in a roasting tin with the butter and roast for 15 minutes at gas mark 5, 375°F (190°C), on the left breast and then for a further 15 minutes on the right breast. The breasts stay moist while the tougher legs cook through. Baste frequently! Add more butter if necessary, for the more you baste the better the result.

Now place the bird on its back, add the wine and cook for a further 15 minutes. Jab a fork in a leg to check that it is cooked before removing from the oven to carve. Carefully save any juices that run out as you carve and add to the sauce in the roasting tin. You must now bubble the sauce, with the juices added, on top of the stove for 2 or 3 minutes. Add the game glaze. Taste, season with pepper and whisk in a knob of butter. Pour this sauce over the pheasant and serve with matchstick chips or other fried potatoes.