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Roast pheasant with prune and juniper stuffing and port sauce

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


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


  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