Entree: United Kingdom – England – Roast Pheasant with Blackberry Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 4 slices bacon, approx. 3 oz (85 g) total
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) low-sodium chicken stock
- 3/4 cup (180 g) fresh blackberries, plus extra for garnish (or 1/2 cup (160 g) blackberry preserves)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) honey (optional)
- 1 small shallot, finely chopped

Instructions

1. Preheat the oven to 400°F (200°C). Pat the pheasant dry and season the cavity and skin with salt and pepper. Tuck the wing tips under and truss the legs.
2. Lay bacon slices across the breast of the pheasant, securing with kitchen twine if needed. Place thyme sprigs and bay leaf inside the cavity.
3. Heat 2 tbsp (30 g) butter and 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat until foaming. Brown the pheasant on all sides, about 3 minutes per side, until golden.
4. Transfer the skillet to the oven and roast for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). Baste once or twice with pan juices. Remove pheasant to a cutting board and tent with foil to rest 10–15 minutes.
5. While the bird rests, place the skillet with pan juices over medium heat. Add the chopped shallot and sauté 1–2 minutes until softened. Pour in 1/2 cup (120 ml) red wine to deglaze, scraping up browned bits.
6. Add 1 cup (240 ml) chicken stock and bring to a simmer. Stir in 3/4 cup (180 g) blackberries (or 1/2 cup (160 g) blackberry preserves), 1 tbsp (15 ml) red wine vinegar, and 1 tsp (5 g) honey if using. Simmer gently 6–8 minutes until sauce reduces and slightly thickens.
7. Remove the bay leaf and thyme stems. Whisk in remaining 1 tbsp (15 g) butter off the heat to finish the sauce; adjust seasoning with salt and pepper.
8. Carve the pheasant into portions and spoon the blackberry sauce over the bird. Garnish with additional fresh blackberries and serve immediately.