Easy Carve Stuffed Whole Pheasant
A delicious pheasant roast for the whole family
- Wild pheasant with an organic, naturally foraged diet
- Traditionally shot and hung for maximum flavour
- Semi deboned, stuffed and tied by hand
Price per kg:
A whole, deboned pheasant with a mouth-watering pork, apple and honey stuffing. Striking to look at and easy to carve at the table. A delicious alternative to chicken or turkey.
Defrost the pheasant overnight (or for at least 12 hours) in the fridge. Before cooking remove all packaging.
Pat dry with kitchen paper and allow the pheasant to come to room temperature for 20 - 30 minutes.
Preheat the oven to 180°C (without fan if possible) / Fan 160°C / Gas 4. Place the pheasant into an ovenproof dish, and dot with butter.
Place the dish in the centre of the oven and cook a 750g - 800g pheasant for 50-60 minutes.
For a pheasant weighing between 800g - 1 kg add a further 15 minutes to the cooking time.
To ensure the bird does not overcook and dry out check 10 minutes before the end of the cooking time by testing through the width of the bird with a skewer to check if the pheasant is cooked and to ensure the juices are clear.
Alternatively, cook using a meat thermometer which should be set at 75°C. Remove the pheasant from the oven and leave to rest covered with foil for up to 15 minutes.