Slow-Roasted Pheasant with Brazil-nut Stuffing

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

If you are not sure of the age of your pheasant, a safe bet is to slow roast it on a mirepoix of vegetables and stuff it to help keep it moist. Any left-over stuffing can be baked separately for the last 20 minutes of the cooking time.


  • 3 pheasant
  • 60 g (2 oz) unsalted butter
  • 3


For the stuffing; Tear 2 slices of crustless bread into the container of a blender. Cover and blend on high speed. Empty into a bowl and repeat with the remaining bread. Grate the brazil nuts in the blender and add to the crumbs. Place the remaining ingredients in the blender and blend on high speed to a paste. Pour over crumb mixture and toss until well mixed.

Wipe the pheasant dry, se