Roast breast & pot-roast thigh of pheasant, pearl barley casserole, soft herbs

Preparation info
  • Serves


    • Difficulty


Appears in
Glorious Game

By Ben Tish

Published 2019

  • About

This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.


Roast pheasant

  • 1 whole pheasant, approx 1 kg
  • salt
  • 20 g


For the pheasant, remove the legs – you can always ask your butcher to do this for you. Keep the legs to one side for the pot-roasting later. Evenly season the pheasant crown with salt on all sides. Place the crown onto a tray and put in the oven at 120°C/250°F/gas mark ½ for about 20 minutes. After 20 minutes, brush the pheasant with melted butter and turn oven up to 220°C/425°F/gas mark 7. Co