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This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"

Roast Pheasant Recipe and Meal Ideas
Scottish (Scotland) Meat main course food and Drink Ideas
Traditional Roast Stuffed Pheasant Recipe

This Pheasant is probably a surprising Traditional scottish dish, as you would be correct in thinking that pheasant is quite an expensive ingredient. In Scotland it certainly is, but this roast combines the game flavour of the bird with a rich sauce making it a special main meal treat.

Stuffed Roast Pheasant recipe

1 pheasant (dressed and prepared)
3 rashers of back bacon (or streaky)
1 tablespoon redcurrant jelly
juice of 1/2 lemon
2oz butter
5fl oz white wine (or red which will give it a deeper richer flavour-too strong for some palate)
4 slices (which will be fried) white bread

For the stuffing:

8oz pork sausagemeat
1 small onion (VERY finely chopped)
1 apple (desset-peeled, cored and chopped)
2 tablespoons parsley
salt & pepper
1 egg (beaten)

Method(for stuffing):

Set oven to 350F. In a bowl mix together the sausagemeat, onion, parsley and season to taste. Bind the mixture with the beaten egg. Stuff the pheasant using any leftovers for stuffing balls (which some prefer) and cook around the bird in the dish.

Method (for bird):

Place Pheasant on a roasting tin and wrap the rashers around the bird. Brush the butter over the Pheasant and cook for 35-45 minutes. Remove from the oven and drain the fat. Place back in the roasting tray (if it has been removed) and rub gently over the bird the redcurrant jelly. Then pour the wine and the lemon juice over the bird (most of the jelly will wash off into the roasting tray).

Return the bird to the oven for another 20-25 minutes, keeping the bird moist by basting regularly. Fry the four slices of bread (plate them)and once the bird has cooled slightly cut it into four pieces and place on top of the bread. Now quickly boil the gravy to reduce it to a fine sauce and pour over the four game pieces.
Should serve four people and should be accompanied by a potato dish of choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.