Brasserie Blanc

Day 16 Christmas Countdown – Roast pheasant recipe

For the game seasoning:
200g coarse sea salt
15g coarse ground black peppercorns
10g juniper berries
4 star anise
10g piece of cinnamon stick
4 dried bay leaf
10g of fresh peeled garlic
For the pheasant:
4g Game seasoning
A hen pheasant of approx 700g (or a 1kg cock pheasant)
25g butter
50ml water
50ml port, reduced by half
A spring of thyme
You will need:
Food processor
A roasting bag
A roasting tin

Day 16 Christmas Countdown – Roast pheasant recipe

Serves 2

Try our fantastically easy roast pheasant in a bag recipe. Guaranteed great results, and a delicious festive alternative for those that are tired of turkey. Serve with potato rosti, pumpkin and blackcurrant, sauce for a gorgeous winter dish.

  1. Preheat a convection oven to 75*C
  2. Blend all the game seasoning ingredients in a food processor for around 2 minutes. Weigh out 4g for the recipe, then transfer the remainder into an airtight container (it'll keep for several weeks in the fridge).
  3. In a heavy-bottomed frying pan over a low heat, very gently brown the bird allover in foaming butter. Approx 5 minutes or until golden.
  4. Sprinkle the bird with game seasoning.
  5. Place the pheasant in the roasting bag, and the bag onto the roasting tin.
  6. Add the water, reduced port and the sprig of thyme.
  7. Seal the bag with a tie.
  8. Cook the 700g hen pheasant for 3 hours at 75*C. Allow 4 hours for a 1kg cock pheasant.
  9. Remove the tie and strain any juices through a fine chinoise, or muslin-lined sieve. You should have around 130ml.
  10. Reduce the cooking juices by around half to leave a perfect jus.
  11. Remove the meat from the bird and decorate with roast winter vegetables.
  12. Pour over the jus and serve immediately.
  13. Enjoy!

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