Pheasant with Chestnut Stuffing

Pheasant with Chestnut Stuffing, Parsnip Purée, Crispy Black Pudding and Apple

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Pheasant season is relatively short, starting in November and running until the end of January. In this recipe, I use the leg meat to create a chestnut mousse stuffing for the breast which plumps it up, and then wrap the breast in pig’s caul fat which keeps it nice and moist whilst cooking, as pheasant can sometimes be a little dry.


  • 2 whole pheasants
  • pig’s caul fat
  • rapeseed oil


Remove the breast and leg from the pheasant and reserve.

Pre-heat the oven to 180°C/gas mark 4.

To make the pheasant sauce, place the carcass in an ovenproof dish, peel and roughly chop the carrot, celery, leek and onion and put in the dish,