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boneless whole pheasant cooked


  1. Remove the pheasant parcel out of the packaging, pat away any excess moisture and bring to room temperature.
  2. Pre heat the oven to 190°C (gas mark 7) fan assisted or 210°C without a fan.
  3. Choose a small roasting tray for the pheasant.
  4. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few peppercorns.
  5. Place the pheasant onto the trivet which should line the base of the tray.
  6. Place in centre of the oven and roast for 20-25 minutes, core temperature should be a minimum of 65°C.
  7. Remove from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then rest for a few moments, leaving the roasted vegetables in the tray for the gravy.
  8. For the gravy I make up 250ml of Essential Cuisine chicken stock, then deglaze roasting tray with a glass of white wine and reduce to a syrup stirring all the caramelised juices from the tray, add the stock and bring to boil, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.

Serving suggestion

To serve with creamed or roast potatoes, savoy cabbage tossed with walnut butter and cranberry sauce.