Autumn Barossa Pheasant

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

A simple dish cooked in the Barossa valley in Oz at a place called the Pheasant Farm with Maggie Beer who had loads of beetroot in the garden and jars of superb quince preserve in her larder . . . and a cellar full of delicious Barossa red.


  • 100g/4oz butter
  • 1 pheasant
  • 450


Rub half the butter over the pheasant and roast the bird, breast-side down, in a roasting tin in the oven preheated to 200°C/400°F/gas mark 6 for about 30 minutes. Remove from the oven, put the parboiled beets round the bird so that they can roast like