Stuffed Pheasant

Stuffed Pheasant

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Servings: 4
Calories: 960


  • 1 pheasant weighing 2 1/2 lbs
  • 3 oz back bacon
  • 4 oz Parma ham
  • 6 leaves fresh sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp grated lemon rind
  • 4 tbsp olive oil
  • 4 thin rashers streaky bacon
  • 4 floz dry white wine


  • Wash and dry pheasant. Chop back bacon and Parma ham finely. Chop sage and combine with a little salt, pepper, lemon rind and the chopped bacon and ham.
  • Preheat oven to 220°C (425°F) Gas Mark 7.
  • Rub pheasant inside with salt, then fill with stuffing and sew up.
  • Heat oil in roasting pan. Brown pheasant well on all sides, lay breast side up in pan and cover breast with streaky bacon rashers.
  • Roast pheasant on lowest oven shelf for 40 minutes, basting frequently with wine and pan juices.
  • Remove bacon 10 minutes before end of roasting time to allow breast to brown
Calories: 960 kcal
Carbohydrates: 2 g
Protein: 91 g
Fat: 61g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 285 mg
Sodium: 1394 mg
Potassium: 1052 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 614 IU
Vitamin C: 18 mg
Calcium: 51 mg
Iron: 5 mg
Ingredients Game, Pheasant
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