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Pot Roast Pheasant

Pot Roast Pheasant

Main Course -


  • 2 pheasants
  • 2 large potatoes
  • 60ml white wine
  • 6tbsp duck fat
  • Salt and freshly ground pepper
  • 3 red onions, peeled and cut into quarters
  • 120g dry-cured bacon, cut into lardons
  • 100ml brown chicken stock



  1. In a small bowl, mix together all the ingredients for the marinade. Spread over the pheasants, then wrap each one tightly in a cling film, and place in the fridge for 24 hours.
  2. When ready to cook, preheat the oven to 160°C. Cut a slice off the two large sides of the potatoes to flatten each side, then peel and cut in two, lengthways, giving 4 flat pieces.
  3. In a large casserole dish, place each pheasant over 2 potatoes, pour the white wine into the pot, then spread the duck fat over the birds. Season with pepper and a little salt.
  4. Scatter the onions and lardons around the pan. Cover with a lid and place in the oven. After 30mins, add the stock, and return to the oven for another 10mins.