Equipment
Ingredients
Pheasant
- 1 whole pheasant, dressed
- 6 smoked streaky bacon
- 15 ml olive oil
- 5 g sea salt
- 2 g black pepper, freshly ground
Aromatics & Vegetable Bed
- 8 juniper berries, lightly crushed
- 2 tart apples, cored and quartered
- 1 yellow onion, sliced into thick wedges
- 3 garlic cloves, crushed
- 4 fresh thyme
- 100 ml dry cider
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1361 kcal
- Protein
- 159 g
- Carbohydrates
- 37 g
- Fat
- 61 g
- Fiber
- 7 g
- Sugar
- 22 g
- Sodium
- 2825 mg
- Saturated Fat
- 19 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 443 mg
- Potassium
- 2248 mg
- Calcium
- 143 mg
- Iron
- 8.7 mg
- Magnesium
- 160 mg
- Phosphorus
- 1705 mg
- Zinc
- 8.2 mg
- Vitamin A
- 302 mcg
- Vitamin C
- 54 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 4.6 mg
- Vitamin B12
- 5.5 mcg
- Thiamin
- 0.79 mg
- Riboflavin
- 1.12 mg
- Niacin
- 45.5 mg
- Folate
- 56 mcg
- Water
- 636 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge both the top and bottom halves of the clay baker in cold water. Let them soak for at least 15 minutes. This is critical as the water absorbed by the clay will create steam during roasting.
Pat the pheasant dry with paper towels. Rub the bird inside and out with olive oil, crushed juniper berries, salt, and pepper. Place two thyme sprigs and one crushed garlic clove inside the cavity. Truss the legs with kitchen twine if desired for a uniform shape.
Remove the clay pot from the water and drain. Create a bed in the bottom of the pot using the apple quarters, onion wedges, remaining garlic, and thyme. Pour the dry cider over the vegetables.
Place the seasoned pheasant breast-side up on top of the apple and onion bed. Drape the bacon slices over the breast of the bird. This 'barding' technique introduces fat to the lean meat to prevent drying.
Cover the pot with the lid and place it into a COLD oven. Turn the oven on to 200°C (400°F). Starting in a cold oven prevents the clay pot from cracking due to thermal shock.
After about 75 minutes, remove the lid carefully (watch for steam). Increase heat to 220°C (425°F) and roast for another 10-15 minutes to brown the bacon and crisp the skin. Cook until the internal temperature at the thickest part of the thigh reaches 74°C (165°F) and juices run clear.
Remove the pheasant from the pot and let it rest on a carving board loosely covered with foil for 10 minutes before carving. Serve with the roasted apples and onions from the pot.
Chef's Notes
- Pheasant can be quite lean. If your bird is particularly small, check the temperature at the 1-hour mark to avoid overcooking.
- The clay pot method acts as a slow steam-roast. If you don't have a clay pot, you can use a Dutch oven with a tight lid, but reduce the initial cooking time by 15 minutes as cast iron conducts heat faster than clay.
- The apples will break down into a sauce-like consistency which complements the gamey flavor perfectly; serve this alongside roasted root vegetables or potatoes.
- Always start a clay pot in a cold oven. Placing a cold clay pot in a hot oven can cause it to shatter instantly.
Storage
Refrigerator: 3 days — Store meat removed from the bone in an airtight container with the pan juices to maintain moisture.
Freezer: 2 months — Freeze meat in sauce/juices to prevent freezer burn.
Reheating: Gently reheat in a covered pot with a splash of stock to prevent drying out.
Troubleshooting
Pheasant breast is dry
Cause: Overcooking; pheasant is much leaner than chicken
Fix: Carve the meat and toss it in the pan juices/cider mixture before serving to rehydrate
Prevention: Strictly monitor internal temperature; ensure bacon covers the breast completely during the covered cooking phase
Skin is pale and soggy
Cause: Lid was left on for the entire duration
Fix: Remove bird from clay pot and place under the broiler/grill for 2-3 minutes (watch closely)
Prevention: Ensure the lid is removed for the final 15 minutes of cooking
Cultural Context
Pheasant is a quintessential game bird in British and European cuisine, traditionally hunted in autumn and winter. The use of a clay baker (Römertopf) is a German technique that became popular worldwide in the 1970s for its ability to cook lean meats without added fat, making it an ideal vessel for preserving the delicate moisture of wild game.
