Pheasant Recipe

Pheasant recipe image

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my simple pheasant recipe in this post.

Today we prepare the wild fowl quite simply.

The sauce is a fine stock with porcini mushrooms and there are potatoes as a side dish.

You only need one pot or roaster, which saves you time washing up.

Have fun and good luck!

1. Recipe Pheasant

Here are the step-by-step instructions with lots of photos.

Please note the tips after the recipe.

You can send me cooking questions or kitchen gossip via the comment function at the bottom of the page.

I look forward to a lively exchange!


Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1434
Total Time 80 Min.
Preparation Time 20 Min.
Cook Time 60 Min.

Simple instructions for preparation pheasant in the oven with a side dish.

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Pheasant recipe image
Pheasant recipe Image © Thomas Sixt


1 Pieces Pheasant Pheasant wild fowl (Bones Carcasses)
2 Pieces glove of garlic
1 Cups dried porcini mushrooms
12 Pieces small potatoes
4 Slices bacon
1 Bunch thyme
2 Pieces bay leafs
4 Pieces juniper berries
primal salt
black ground pepper
500 ml chicken broth
1 Bunch Parsley


Pheasant recipe ingredients
Pheasant recipe ingredients

Prepare ingredients

Prepare the ingredients in the kitchen.

Wash and peel the potatoes.

Wash the pheasant under cold running water and lay it dry.

Soaked Porcini Mushrooms
Porcini mushrooms soaked in cold water

Soak mushrooms

Soak the porcini mushrooms: Place dried porcini mushrooms in a bowl and cover with cold water.

Thyme bunch with bacon
Thyme bunch with bacon

Prepare herbs

Wrap the thyme bunch with a slice of bacon.

pheasant fresh
Pheasant fresh ready to cook

Prepare pheasant

Arrange the pheasant on the cutting board or plate and remove any remaining quills.

Tweezers have proven useful for this step.

Pheasant with thyme
Fresh pheasant with thyme

Fill pheasant

Stuff the pheasant with the prepared thyme bunch.

Pheasant in a roaster with potatoes
Pheasant in a roaster with potatoes

Prepare roaster

Place the pheasant and potatoes in the roasting pan with the garlic and juniper berries.

Season pheasant with salt and pepper.

Pheasant with strips of bacon
Pheasant prepared ready to roast with strips of bacon

Add bacon

Wrap the pheasant in slices of bacon.

Cooks call this step barding.

Put the pheasant in the oven
Put the prepared pheasant in the oven

Slide oven

Put the prepared pheasant in the roaster in the oven for 25 minutes at 200°C.

Roasted pheasant in the oven
The roasted pheasant in the oven

Add pheasant

After 25 minutes, open the oven and slide out the roaster.

Add pheasant with porcini mushrooms
Add soaked, dried porcini mushrooms to the roasted pheasant.

Add mushrooms

Place the porcini mushrooms in the roaster with the water.

Deglaze Pheasant with broth
Deglaze Pheasant with broth

Add broth

Deglaze with the broth.

Pheasant with broth and mushrooms
Put the pheasant back in the oven with the broth and mushrooms.

Roast pheasant

Place the pheasant back in the oven and cook in the oven for another 25-35 minutes.

Remove the cooked pheasant from the oven
Remove the cooked pheasant from the oven

Check doneness

After the cooking time has elapsed, use a needle or the roast thermometer to check the doneness of the pheasant on the legs.

The breast is always ready before the legs.

72°C means well done.

Pheasant recipe image
Pheasant recipe Image © Thomas Sixt


Serve and carve the pheasant.

Enjoy with potatoes and porcini stock.

Optionally, you can serve the pheasant breasts in the stock and the legs the next day.

You can prepare a pheasant sauce from the carcasses.

Bon appetit!

Carve pheasant breast
Separate the pheasant breast from the pheasant

Carving pheasant

For carving pheasant you will find an extra article in the cooking school.


2. Calories And Nutritional Values

3. Cooking Tips For Pheasant

Please note the following points when preparing:

Pheasant needs bacon as a coat when cooking in the oven.

Wild fowl will dry out quickly, so a bacon coat will help and prevent drying out.

You can use breakfast bacon, or you can use fatty white bacon.

Wrap the thinly sliced bacon especially around the pheasant breast.

The pheasant breast dries out particularly quickly, so the bacon is in the right place here.

Also pay attention to the oven temperature.

A temperature range of 200°C is ideal, hot air, circulating air or top and bottom heat is fine.

The cooking time is 40-60 minutes. Gourmets like to eat the pheasant breast roasted pink.

I tend to overcook. and think it’s healthier.

A meat core temperature of 72°C for at least 12 minutes neutralizes germs and renders them harmless.

Roasted venison may contain germs.
A meat core temperature of 72°C for at least
12 minutes neutralizes germs and renders them harmless.

Enjoy healthy tip from chef Thomas Sixt
pheasant fresh
Pheasant fresh ready to cook
Remove the cooked pheasant from the oven
Remove the cooked pheasant from the oven

4. Matching Pheasant Side Dishes

In addition to the simple potato side dish with porcini mushrooms and stock, the following side dishes go well with the pheasant:

eat bread dumplings
Eat bread dumplings, don’t cut dumplings, separate them
Sauerkraut closeup with bacon
Homemade sauerkraut close-up with bacon. © Thomas Sixt

5. Simply Carve the Pheasant

Carving the roasted pheasant is very easy:

First cut the legs up to the joint so that they can be folded away.

Then cut the breast thinly, for example slice by slice, starting from the leg side.

Alternatively, carefully detach each pheasant breast from the sternum in the middle of the bone.

The clubs can be removed relatively easily with a clever cut through the joint.

In my Cooking School category you will find detailed instructions on how to carve pheasant.

The following pictures show this as an example:

Detach pheasant legs
Detach pheasant legs
Carving Pheasant: Trigger pheasant breast
Carving Pheasant: Release pheasant breast from breastbone

6. FAQ About this Pheasant Recipe

Frequently asked questions about the preparation of pheasant are summarized below:

Your pheasant is roasted pink, would it be better to cook it through?

Fasan ausgelöst bzw. tranchiert

I roasted the pheasant pink to heat it again in the second pass. I recommend you cook wild game through, then it is much more digestible.

Which bacon is suitable for barding?

Fasan mit Speckstreifen

You can use white pancetta, country bacon or bacon. Traditionally, thin slices of white bacon were used for barding.

Why do you show a porcini mushroom stock with potatoes as a side dish with pheasant.

Fasan mit Steinpilze ergänzen

It is a quick and easy version, the porcini mushrooms harmonize very well with the pheasant.

You can find another variant with pheasant sauce and mashed potatoes.

7. More Game und Wild Fowl Recipes Ideas

Comments, Cooking Questions and Answers

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