This roast pheasant is filled with a rustic stuffing of walnuts, raisins and tender wheat berries, then roasted until juicy and served with a silky Port cream sauce. A refined game bird recipe with French country character.
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Overview
Preparation
30 min
Cooking
60 min
Total time
90 min
Servings
4
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
ave inteira
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
10 min
Soak the raisins in warm water for 5 minutes, then drain well. Cook the wheat berries according to the package instructions until tender and drain thoroughly. Roughly chop the walnuts.
8 min
Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the shallot, walnuts, raisins and cooked wheat berries. Cook for 4 to 5 minutes, stirring, until lightly toasted and fragrant. Drizzle in the honey, add the thyme, and cook for 2 minutes more until the mixture is glossy. Season lightly with salt and pepper, then let it cool for a few minutes.
7 min
Preheat the oven to 240°C. Pat the pheasant dry inside and out. Season the cavity with salt and pepper, then spoon in the stuffing without packing it too tightly. Tie the legs with kitchen string and close the cavity with skewers or kitchen twine if needed.
10 min
Heat a heavy ovenproof casserole or Dutch oven over medium-high heat. Add the remaining oil and the butter. When foaming, brown the pheasant on all sides until golden, turning carefully to color the breast, legs and sides evenly. Season the outside with salt and pepper.
45 min
Cover the casserole and transfer it to the oven. Immediately reduce the oven temperature to 200°C and roast for about 40 to 45 minutes, basting once or twice, until the pheasant is just cooked through and the juices run clear at the thigh. If needed, uncover for the last 5 minutes for a little more color.
10 min
Transfer the pheasant to a warm platter and cover loosely with foil. Let it rest for 10 minutes before carving. If there is extra stuffing, keep it warm.
5 min
Place the casserole over high heat. Pour in the Port and scrape up the browned bits from the bottom. Let it boil for 1 minute to reduce slightly, then lower the heat and stir in the cream. Simmer gently for 2 to 3 minutes until lightly thickened. Taste and adjust the seasoning with salt and pepper.
5 min
Tips
Plating
Pairings
Braised carrots
Their natural sweetness echoes the honey and raisins in the stuffing.
Crispy potato cakes
A classic, hearty side that balances the richness of the cream sauce.
Butter-braised cabbage
A mellow vegetable side that works especially well with game birds.
Food & wine pairing
FAQ
You can prepare the stuffing up to 1 day ahead and keep it chilled. Stuff and roast the pheasant just before serving for the best texture and moisture.
Pheasant has a delicate game flavor that is more refined than duck and slightly richer than chicken. It pairs very well with dried fruit, nuts, cream and fortified wines such as Port.
Brown it well, roast it gently, and avoid overcooking. Resting the bird after roasting also helps the juices redistribute through the meat.
Yes. Pearled spelt, farro or even cooked wild rice can replace the wheat berries, as long as the grain is fully cooked and well drained.
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