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Roast pheasant with prune and juniper stuffing and port sauce

  • 4.0 Star
    rating
  • Timer Prep 20 min
    Cook 65 min
  • Chart 445.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Soften the butter. Chop the garlic cloves. Finely chop the juniper berries. Finely chop the onions. Roughly chop the prunes. Chop the fresh sage.

Method

  1. 1 First, make the stuffing. Heat the oil in a small frying pan and cook the juniper berries, onion and garlic for 3-4 minutes until soft.
  2. 2 Tip into a bowl and leave to cool slightly, then stir in the breadcrumbs, prunes and sage; season well.
  3. 3 Heat the oven to 240°C/475°F/gas 9 (220°C for fan ovens).
  4. 4 Wipe the pheasants inside and out with kitchen paper.
  5. 5 Spoon the stuffing into the cavities and sit the pheasants in a small roasting tin. Smear the butter over the legs and bacon-covered breasts.
  6. 6 Roast for 10 minutes, then baste and reduce the oven temperature to 190°C/375°F/gas 5 (170°C for fan ovens).
  7. 7 Roast for a further 40 minutes.
  8. 8 Check the pheasants are cooked by piercing the thickest part of the thigh with a metal skewer. If the juices run clear, they’re cooked; if the juices are pink, return to the oven for a further 10 minutes and check again.
  9. 9 Transfer the pheasants to a board and cover with foil.
  10. 10 To make the gravy, sit the roasting tin on the hob over a medium heat and add the port. Allow to bubble for 2 minutes.
  11. 11 Stir in the stock and simmer for 3-4 minutes, until slightly thickened.
  12. 12 Serve the pheasants with the sauce, and accompany with roast potatoes and green beans.

2 Reviews

  • Sue Smith

    I made for dinner party couldn't get pheasant so used partridge it worked very well. Took advise from review and used less sage for stuffing Very tasty dish will use again

  • Deborah

    I would put in far less sage if I did again. It overwhelmed all other flavours

  • Average per serving
  • Calories 445.0kCal
  • Fat21.7g
  • Saturated8.3g
  • Salt0.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg