Entree: United Kingdom – England – Roast Pheasant

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 4 oz (115 g) streaky bacon, chopped
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 shallots, peeled and halved
- 3 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine
- 2 medium sweet potatoes, approx. 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) chunks
- Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Pat the pheasant dry and season the cavity and skin generously with salt and pepper.
2. In a large ovenproof skillet or roasting pan, heat olive oil and 1 tbsp (15 ml) butter over medium heat. Add chopped bacon and cook until it begins to render fat and brown.
3. Add the pheasant breast-side up and brown on all sides, about 6–8 minutes total, turning carefully so the skin colors evenly. Remove pheasant and set aside.
4. Add remaining butter to the pan, then sauté shallots and crushed garlic until softened and lightly browned, about 4 minutes. Stir in thyme sprigs.
5. Return the pheasant to the pan. Pour white wine and chicken stock into the pan, spoon some liquid over the bird, and scatter sweet potato chunks around the bird. Bring to a simmer.
6. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C), about 35–45 minutes depending on bird size.
7. Remove the pheasant to a cutting board and tent with foil to rest for 10–15 minutes. Meanwhile, place the pan over medium heat on the stove and reduce the cooking liquid until slightly thickened; adjust seasoning.
8. Carve the pheasant and serve with roasted sweet potatoes and pan gravy spooned over the meat.