This roast pheasant is wrapped with a delicate bacon lattice to keep the bird moist, then oven-roasted over aromatic vegetables and finished with a glossy Madeira sauce. Served with buttery red cabbage, apple and crisp-tender Brussels sprouts, it makes a refined autumn or winter main course.
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Overview
Preparation
35 min
Cooking
75 min
Total time
110 min
Servings
4
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
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portions
Preparation
10 min
Heat the oven to 220°C. Dice the carrots, slice the onion and celery, and leave the garlic cloves unpeeled. Scatter the vegetables in a roasting dish, drizzle with a little olive oil, and season lightly with salt and pepper.
5 min
Lay 4 slices of bacon side by side on a board. Weave the remaining slices across them to form a loose lattice large enough to cover the pheasant breast. This helps protect the lean meat during roasting and gently bastes it as it cooks.
5 min
Pat the pheasant dry. Lay the bacon lattice over the breast, then tie it in place with kitchen string. Rub the bird lightly with olive oil, season the legs and cavity with salt and black pepper, and place it breast-side up on top of the vegetables.
5 min
Pour the Madeira, brandy and water or light stock into the roasting dish around the bird. Roast for 15 minutes at 220°C, then reduce the oven to 180°C and continue roasting for 30 to 45 minutes, depending on size. Baste occasionally with the pan juices. The pheasant is ready when the juices run clear at the thigh and the thickest part of the leg reaches about 74°C.
55 min
While the pheasant roasts, melt the butter in a sauté pan over medium heat. Add the shredded red cabbage, apple, juniper berries, pink peppercorns, cumin and a pinch of salt. Toss well, cover and cook gently, stirring from time to time, until the cabbage is tender but still vibrant and the apple has softened.
20 min
Melt the butter in a large frying pan over medium heat. Add the halved Brussels sprouts cut-side down, season with salt and pepper, then cover and cook, shaking the pan occasionally, until they are tender-crisp and lightly caramelized on the cut side.
12 min
Transfer the roasted pheasant to a board, cover loosely with foil and a clean kitchen towel, and let it rest for 15 to 20 minutes. Meanwhile, spoon off excess fat from the roasting dish if needed. Crush the softened vegetables lightly into the juices, then strain or serve rustic-style as a pan sauce and garnish.
20 min
Carve the pheasant into serving pieces. Spread the buttery red cabbage onto a warm platter, arrange the pheasant on top, add the Brussels sprouts alongside, and spoon over some of the Madeira pan sauce. Finish with pomegranate seeds for freshness and color.
5 min
Tips
Plating
Pairings
Buttery mashed potatoes
A smooth potato purée is ideal for catching the Madeira sauce.
Roasted parsnips
Their sweetness works beautifully with the gamey flavor of pheasant.
Chestnuts
Roasted or butter-braised chestnuts add an elegant autumn note.
Food & wine pairing
FAQ
Pheasant is naturally lean, so protecting the breast with bacon, basting during cooking and resting the bird after roasting all help keep it moist. Avoid overcooking, especially the breast meat.
For food safety and good texture, cook pheasant until the thickest part of the leg reaches about 74°C and the juices run clear.
Yes. Red port is an excellent substitute and gives the sauce a slightly richer, sweeter finish.
Yes. The red cabbage can be cooked earlier in the day and gently reheated before serving. The vegetables for the roasting pan can also be prepared in advance.
Pheasant has a delicate game flavor that is deeper than chicken but not overpowering. It pairs especially well with bacon, cabbage, apples, mushrooms and autumn vegetables.
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