Good Pheasant Recipe

To mark the beginning of the UK pheasant shooting season, I wanted to share a delicious pheasant recipe given to me by game chef Mark Gilchrist of Game for Everything.  When doing a tour of Great Britain last year, visiting interesting rural entrepreneurs, Emma and I were lucky enough to have Mark cook this for us at Game for Everything HQ in Kent.

It was so delicious that, after taking up shooting last season, I decided to put it to good use on my first ever phesant – yummy!

My first pheasant

My first pheasant

Mark’s Tarragon Pheasant

(Serves 4 – giving a leg and a breast each)

Mark cooking up a storm

Mark cooking up a storm

500g celery (leaves and all), washed

500g carrots, unpeeled

500g onions, chopped and peeled

6 cloves of garlic, chopped and peeled

2 pheasants, quarters

6 large baking potatoes (skins scored around the middle)

1 pint single cream


Fresh tarragon

½ bottle of white wine (33cl)

Goose fat or olive oil


  1. Heat the oven to 180C.
  2. Chop all the vegetables and place then in a baking tin.
  3. Place the pheasant on top and pour over the wine.
  4. Cover with tin foil and cook for one hour until the pheasant is soft. At the same time, bake the potatoes in a separate dish.
  5. When cooked, crisp up the skin of the pheasant in a frying pan using goose fat or olive oil.
  6. Whizz the cooked vegetables in a blender, adding the cream, tarragon, salt and black pepper to make a sauce.
  7. Spoon out the insides of the baked potatoes and heat quickly in a frying pan with cream, butter and salt and pepper. This makes the best mashed potato you’ll ever taste.
  8. Dollop a bit of the mashed potato on each plate, place the pheasant wing and breast on top and pour some of the sauce around the potato. Season to taste and add a sprig of tarragon on the top to make it look pretty.
Et voila!

Et voila!

For other good pheasant recipes, try the Game’s On pages on the BASC website.

Posted under BASC, Food, Game, Pheasant, Recipes, Shooting, Shooting seasons

This post was written by Lucy on October 1, 2008

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