Gypsy Style Pheasant

Thank you to Salt Box for sharing this recipe with us – you can find them on Instagram, Facebook and Twitter, and their website


Prep Time
20 minutes

Cook Time
1 hour

This recipe is a fantastic introduction to cooking with pheasant, and a real winter warmer. Bung everything into a pot, apply heat and have a glass of cider whilst you wait – what could be more simple?


All the juices from the pheasant and bacon are mopped up by the bread to make the most wonderful sauce, which is scented with the lemon and thyme. Best served with either a light watercress salad or, amp up the hearty-ness with some roasted roots and steamed greens.


This recipe calls for hen pheasants. If you can only find cock pheasants, it’s worth marinating the birds in rapeseed oil, garlic, lemon juice and white wine overnight).




Serving 4
  For the Dish
2 Hen pheasants
2 slices White bread
1 Bramley cooking apple
1/2 lemon Lemon juice
6 slices Streaky bacon
200ml Cider
3-4 sprigs Thyme
1 slosh Brandy
to garnish Parsley

Preparing the Pheasant

Prepare your fire for direct heat or, preheat your oven to 160°C (140°C fan).


Layer the base of a Dutch oven with slices of bread.


Quarter the apple, remove the core and roughly chop. Put half of the apple into the cavity of the pheasants, and scatter the remaining half over the bread.


Chop three of the streaky bacon slices, and scatter over the bread, followed by the lemon juice, cider and thyme.


Cut the remaining slices of bacon in half and place three pieces on top of the breasts of each pheasant. Nestle the pheasants into the Dutch Oven, and place the lid on top.

Cooking the Dish

If cooking in a fire, hang the Dutch Oven over the fire, placing a few hot embers on top of the lid. You want the Dutch Oven to be about 6 inches above a bed of hot coals, try to avoid hanging it directly over the flames, as this will boil the pot dry and burn your bread.


Cook for an hour, making sure to rake more coals under the pot, so it holds a steady temperature.


If cooking in an oven, place in the centre of the preheated oven for 1 hour, following the same checks as above.


Once Cooked

Check to see if your pheasants are cooked by inserting a skewer into the thickest part of the breast and thigh, to make sure the juices are running clear. Cook for another 10-15 minutes if needed.


When the pheasants are cooked, add a slosh of brandy and replace the lid. Allow to stand in a warm place for 5 minutes before serving and enjoying.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


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