Grilled Devilled Pheasant

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

An easy, delicious way of cooking young pheasant. The pheasants are partially roasted then coated in mustard and breadcrumbs and finished off under the grill.


  • 2 young pheasants
  • 1 clove garlic
  • ½ teaspoon salt


Mash the garlic, salt, cayenne and thyme together in a mortar. Add the mustard and slowly work in the oil.

Cut along the backbone of the pheasant, open it out and cut away the backbone. Flatten the birds, season and brush with melted butter. Place them breast side down in a roasting tin. Roast in an oven preheated to