Main Meal Recipes > Roast Pheasant with a Fruity Sauce

This recipe is part of the September 2007 Recipes Menu

Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake

How to make roast pheasant with a fruity sauce:
Autumn is the traditional season for game. Once only available to the rich, pheasant is now widely available. It is a rich, gamey bird, perfect with a succulent, fruity sauce and ideal for Sunday Lunch or a special Dinner Party.


2 medium pheasants
6 rashers fatty streaky bacon
the juice of one large orange.
the rind of one large orange cut into very fine strips (white pith removed)
1/2 pint red wine
1oz raisins
1 tablespoon flour
1oz butter
1/4 pint chicken or game stock
salt and pepper (see measure conversions for more information)


- Put the pheasants in a roasting tin.
- Cover each breast with three rashers of bacon.
- Roast at about 200 degrees C. for 1 hour 15 minutes or until tender.
- Take the pheasants from the oven after about 45 minutes of cooking.
- Put the orange peel, the orange juice and 2 tablespoonfuls of the red wine into the roasting pan.
- Return the pheasants to the oven.
- Put the raisins into the rest of the wine and leave to soak.
- Cream the butter into the flour.
- When cooked remove the pheasants from the oven.
- Remove the birds from the pan retaining pan juices.
- Put the wine and raisins and stock into the pan.
- Heat to boiling stirring all the time.
- Reduce to a very gentle simmer and cook for 2 -3 minutes.
- Keep stirring and gradually add the butter and flour mixture.
- When the butter and flour are incorporated bring the sauce back to the boil.
- Reduce heat and cook stirring for two minutes.
- Season and serve with the pheasants.