Stuffed Pheasant recipe

This pheasant dish is both elegant and delicious. It's a great dish to cook in place of a goose or a turkey at Christmas time or if you’re having people over for Sunday lunch.


  • 1 oven-ready pheasant
  • 200g sausage meat
  • 2 shallots
  • Handful of dried apricots
  • 1 tbsp. butter
  • Salt and pepper
  • 4 bacon slices
  • 2 tbsp. oil


  1. Finely chop the shallots and roughly chop the apricots.

  2. Preheat the oven to 200C.

  3. Cook the onions and apricots in 1 tbsp. of oil and 1 tbsp. butter until translucent and golden. Mix in the sausagemeat and cook for a little longer, then season well.

  4. Heat the remaining oil in a large casserole dish and brown the pheasant on all sides.

  5. Stuff the pheasant with the sausagemeat mixture and then tie any cavities.

  6. Place into the oven for twenty minutes and then take it out and lay the bacon onto the pheasant. Cook for around another 30-40 minutes or until golden.

This dish will serve two people as a main course and four people as a starter. To serve, take the stuffing out of the bird and slice it, dividing the pheasant into portions to serve.

Recipe Details:

  • Author: Laura Young.
  • Published:

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