Succulent roasted pheasant is braised in ale served with a rich sweet cream sauce.


  • 2 oven ready pheasants cut in half

  • 1 tablespoon of vegetable oil

  • Knob of butter

  • 2 Shallots diced

  • 1 sprig of thyme

  • 3 tablespoons of Calvados

  • 2 teaspoons of brown sugar

  • 300ml of beer

  • 75ml of double cream

  • Seasoning

  • 8-10 prunes

  • 100g streaky bacon cut into dice

  • 15g butter

  • 2 leeks washed and cut into strips


  • 1.

    Preheat oven to 220°c / 425°f / Gas Mark 7.

  • 2.

    Place the pheasants flesh side down into a hot pan with the vegetable oil and butter then season. Fry over a moderate heat until the skin is golden brown all over – 5-10 minutes.

  • 3.

    Remove the birds from the pan and add the shallots, bacon and thyme and cook until softened. Add the Calvados and reduce until almost dry. Add the sugar and mix well then add the beer and prunes and bring to a simmer. Return the pheasants flesh side up. Return to the simmer and place in the oven for 10-15 minutes

  • 4.

    Remove the pheasants from the cooking liquor and let rest. Return the pan to the heat and bring to the boil. Reduce by half and remove the sprig of thyme.

  • 5.

    Add the cream and cook until the sauce begins to thicken.

  • 6.

    Mean while place the butter into a pan, add the leeks and season. Add 2 tablespoons of water and cover with a lid. Cook for 8-10 minutes or until soft, stirring occasionally.

  • 7.

    To serve, place the pheasant half (cutting the leg at the joint if you wish) onto a plate. Spoon out the leeks and pour over the sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 794kj
  • Fat Total 46g
  • Saturated Fat 18g
  • Protein 48g
  • Carbohydrate 35g
  • Sugar 6g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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