Enjoy this easy pheasant recipe made in just one pot (plus frying pan), serving two or three hungry people on a cold, autumn afternoon.


Whole Pheasant

10 Rashers of Smoked Bacon 

4 Spartan or Seasonal Apples, roughly chopped

2 Carrots, finely chopped

2 Sticks Celery, finely chopped 

2 Shallots, sliced

2 Cloves Garlic

300ml Medium Dry Cider

200ml Chicken Stock

Knob of Butter 

6 Sage Leaves 

250g Sausage Meat 

Handful of Roasted Chestnuts 

2 Bay Leaves


Pre-heat oven to 190C/170C fan/gas 5

Saute carrot, celery, shallots and garlic with bay leaves in butter until lightly golden in casserole pot 

Dust pheasant with flour and brown in hot pan

Stuff pheasant once cooled with sausage meat and chestnuts and wrap with bacon 

Place on top of veg in casserole pot and scatter apples 

Fill pot with cider and stock

Season and scatter roughly torn sage leaves 

Bring to the boil 

Cook for 25 minutes uncovered

Remove from oven and set pheasant aside

Reduce liquid in pot on bubbling heat by half

Return pheasant to pan and serve with side dishes of your choice, such as roast potatoes and steamed cabbage 

Remove from saucepan, turn out and serve immediately