Pheasant Meatloaf

A homely, warming family meal by Tim Maddams for Game Meat Wales.


Prep Time
20 mins

Cook Time
40 mins


Serving 8
1kg x Minced pheasant meat
4 x Finely chopped garlic cloves
Zest of two lemons (not the pith), finely grated
2 tbsp x Worcestershire sauce or a few anchovies
2 x Small leeks, very well washed and very finely chopped (the white and the green)
50g x Gluten free flour
2 dstspn x Mixed dried herbs
100g x Extra virgin olive oil
1 heaped tsp or strong pinch x Chilli flakes
10g x Salt
1 tsp x Grated or ground nutmeg

Season the mince

with all the other ingredients and mix very well.

Fill whatever vessel

you have decided to use to cook the mix in – foil trays, gastro trays, whatever you like. Terrine moulds or loaf tins work really well. Lid, or wrap the trays with foil to keep out the steam – it may be worth topping them with parchment first, to stop the foil sticking to the top of the mince during cooking.

Place in a bain marie

to aid heat transfer and pop into a preheated 180 ̊C oven for 40 minutes.

To ensure the meatloaf

is cooked properly, carefully lift off the lid or foil and paper and poke a probe into the middle of the loaf – check the core temperature is suitable before removing from the oven to rest / serve / or chill.


Warning: cooking time also depends on starting temperature. If you take the prepared meatloaf directly from the fridge, it will take considerably longer to be cooked.

After resting

for 5 minutes to allow it to cool a little and for the flavours to finish settling down, you can serve it up, or chill it for reheating as needed at a later date.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes