Roast Pheasant In a Clay Pot

By Moira Hodgson

Updated October 11, 2023

Total Time
1 hour 45 minutes
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Rating
3(13)
Comments
Read comments

Featured in: FOOD; Game Wtih a Bit of an English Flair

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 pheasants

  • 2 tablespoons olive oil

  • 6 juniper berries, crushed

  • Coarse salt and freshly ground pepper to taste

  • 4 strips bacon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 303 milligrams cholesterol; 911 calories; 27 grams monosaturated fat; 7 grams polyunsaturated fat; 16 grams saturated fat; 55 grams fat; 1 gram fiber; 1034 milligrams sodium; 95 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place clay pot in cold water and let soak for 10 minutes. Drain well.

  2. Step 2

    Rub the pheasant with olive oil and place the juniper berries inside the birds. Season with salt and pepper inside and out.

  3. Step 3

    Place the bacon over the breasts and put the birds in the clay pot. Place in a cold oven and set at 450 degrees. Bake for one-and-a-half hours.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.