Roast Pheasant

Preparation info
  • Serves


    • Difficulty


Appears in

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


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