We have fresh pheasant arriving in time for the weekend, and pheasant are at their most tender at the beginning of the season when they are young and it is still relatively warm outside. They make the perfect roast (one whole pheasant will feed 2-3 people) with a little streaky bacon on top to keep it succulent.
As the season progresses, they get a bit tougher and more suited to slow cooked casseroles, so now is the best time to enjoy their mild gamey flavour, and you can pair them with seasonal fruit and veg, such as quince or nuts.
Roast Pheasant with Quince, Cabbage & Chestnuts
Serves: 2–3
Prep time: 25 minutes
Cook time: 50–60 minutes
A true autumn dish — the sweet perfume of quince, the earthiness of cabbage, and the nutty warmth of chestnuts balance beautifully with the delicate, gamey flavour of pheasant. Serve with a glass of cider or a light red like Pinot Noir.
Ingredients:
For the pheasant:
1 oven-ready pheasant (about 750 g), trussed
50 g butter, softened
2 sprigs thyme
2 sprigs rosemary
2 cloves garlic, crushed
2 slices streaky bacon
100 ml dry cider or white wine
100 ml chicken stock
Sea salt & cracked black pepper
For the quince:
2 large ripe quinces, peeled, cored, and cut into wedges
1 tbsp honey
1 tbsp olive oil
A squeeze of lemon juice
For the cabbage & chestnuts:
½ Foot’s Farm Savoy or January King cabbage, shredded
150 g cooked, peeled chestnuts (vacuum-packed or fresh roasted)
25 g butter
1 tbsp olive oil
1 small shallot, finely chopped
Sea salt, pepper, and a dash of cider vinegar
Method:
- Preheat the oven to 200 °C (fan 180 °C).
Pat the pheasant dry and season generously inside and out with salt and pepper. - Brown the pheasant: In an oven-proof pan, melt half the butter over medium-high heat. Brown the bird on all sides until golden. Add the herbs and garlic to the pan.
- Roast: Transfer to the oven, breast-side up and cover with the bacon. Roast for 35–40 minutes, basting once or twice. Add the cider and stock halfway through cooking to keep the bird moist.
- Prepare the quince: While the pheasant cooks, toss quince wedges with honey, olive oil, and lemon juice. Spread on a small baking tray and roast alongside the pheasant for about 25 minutes until tender and caramelised.
- Make the cabbage & chestnut side: In a large sauté pan, heat butter and olive oil.
- Add shallot and cook until soft.
- Stir in cabbage, season, and cook gently for 5–7 minutes until wilted but still bright.
- Add chestnuts and a splash of cider vinegar, tossing to coat and warm through.
Rest & serve:
Once cooked, rest the pheasant for 10 minutes. Carve into portions.
Spoon cabbage and chestnuts onto warm plates, arrange the quince wedges, and top with slices of pheasant.
Drizzle with pan juices from the roasting tin.