Roast Pheasant Recipe

Roast Pheasant Recipe

Roast Pheasant Recipe

Pheasant with Cranberry & Red Wine Sauce & Caramelised Apples
  • 1 tablespoons oil

  • 1 brace of pheasant

  • 5 tablespoons cranberry sauce

  • Zest & juice of 1 orange

  • 125 millilitre (4 fluid ounce) red wine

  • 300 millilitre (1/2 pint) chicken stock

  • 1/2 teaspoon Lemon Pepper

  • 1/2 teaspoon Cinnamon Ground

  • 1 teaspoon tomato purée

  • 1 tablespoons cornflour

  • Caramelised Apples:

  • 25 gram (1 ounce) butter

  • 1 tablespoons caster sugar

  • 1 teaspoon Pork Seasoning

  • 2 apples, cut into rings and cored

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Pork Seasoning

Product Information

£ 2.30/unit,34g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.
  • 3 Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1½ hours until cooked. Remove the pheasants. Blend the cornflour with 1 tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened.
  • 4 Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Seasoning and apple rings and fry until softened, turning once.
  • 5 Serve with the pheasants and Cranberry & Red Wine Sauce.
  • 6 Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
  • 7 Fried breadcrumbs with Schwartz Simply Shake Pork Seasoning is also an ideal accompaniment for game.
  • 8 Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.
  • 9 Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.