Finger Lickin’ Pheasant

Pot Roast Pheasant

The Jugged Hare


1 Phesant, jointed. Thigh, drumstick, breast cut in half, on the bone.

500g plain flour

200g corn flour

1 tablespoon juniper berries, crushed

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 tablespoon mustard powder

1 tablespoon ground caraway

1 teaspoon onion seeds

500ml milk

Salt and pepper


  • Soak pheasant joints in the milk for an hour
  • Mix all the spices and flours together.
  • Pre heat fryer to 165’c
  • Remove pheasant pieces from the milk, drain off excess milk.
  • Roll joints in spiced flour mix.
  • Place gently into the fryer, and cook until golden and cooked.
  • Approximately 8-12 minutes, depending on the size of joints.
  • Remove and place on some kitchen paper.
  • Season with salt and pepper
  • Serve with some fresh coleslaw.

Breast of Pheasant with Celeriac, Chestnuts and Savoy Cabbage

Stephen Englefield

The Jugged Hare


1 lemon cut into ¼’s

1 whole pheasant

6 sprigs fresh thyme

4 sprigs fresh rosemary

150ml extra-virgin olive oil

250g pancetta lardons

3 medium carrots, peeled and cut into large pieces

4 small parsnips, peeled and leave whole

16 new potatoes, washed

10 small banana shallots, peeled and left whole

8 garlic cloves, peeled

Coarsely ground black pepper and sea salt

500ml white wine

½ tbsp Dijon mustard

50g chopped parsley



  • Pre heat the oven to 180C/350F/gas mark 4.


  • Stuff the pheasant with the lemon, rosemary and  thyme.
  • Rub 50ml of extra-virgin olive oil all over the skin.
  • Season the pheasant with salt and pepper
  • Put 100ml olive oil in a large casserole pot on top of the stove and heat gently.
  • Add the lardons and cook until lightly coloured.
  • Stir in the carrots, parsnips, potatoes, onions, garlic, thyme and shallots, coating them all in the oil. Cook for 5 minutes.
  • Add the wine and bring to a boil.
  • Turn off the heat, place the bird on top of the vegetables, put the lid on and place in the oven for an hour. Remove the lid, return to the oven and cook for another half-hour, so the pheasant skin browns and becomes crisp.
  • Gently remove the pheasant and the vegetables from the pot and transfer to a warm serving plate, cover with foil to keep warm.
  • Reduce the cooking liquid until quite thick, add the mustard and season to taste. Stir in the parsley.
  • The sauce can then be poured over the bird now, or served on the side at the table.

Celeriac, Chestnuts and Savoy Cabbage

-Chef Dominic Teague’s

- One Aldwych’s Indigo restaurant



2 Pheasant Crowns

Celeriac Puree

½ Onion

Tablespoon olive oil

400grams diced celeriac

200ml veg stock

Pinch of salt pepper

Sprig of thyme

Braised Cabbage

½ head savoy cabbage

2 shallots diced

Sprig of thyme

40 gram diced pancetta

Tablespoon of duck fat


For the Pheasant Crowns


  • In a hot pan colour both sides till golden brown.
  • Cook in oven at 180c for approx. 12 mins.
  • Rest for 10 mins, and remove the breasts.
  • Chop the bones and add to the red wine jus.
  • For the Celeriac Puree
  • Sweat the onion and thyme with the oil for 2 mins.
  • Add the diced celeriac and cook for 2 more minutes.
  • Add the stock, cook for 7-8 mins.
  • Remove from heat and blend till smooth.
  • For the Braised Cabbage
  • Sweat the shallot in the duck fat with the pancetta and thyme.
  • Add the savoy cabbage, add 2 tablespoons of water.
  • Turn the heat up for approx 5 minutes so the cabbage cooks quickly.
  • Adjust seasoning and set aside.


To Finish

  • Arrange the cabbage, puree and pheasant breasts on 4 plates.
  • Heat 200ml Red wine jus, simmer for 5 minutes with the chopped bones and pass through a fine sieve.
  • Add 12 cooked chestnuts and the thyme to the sauce and spoon over pheasant and serve.

The Jugged Hare 49 Chiswell St, London EC1Y 4SA T: 020 7614 0134