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Roast Pheasant with Sherry & Mustard Sauce

Use only young pheasants for roasting older birds are too tough and only suitable for casseroles. Serve with potatoes braised in wine with garlic and onions, Brussel sprouts and bread sauce.

Ingredients (Serves four)

2 young oven-ready pheasants
(Optional) 2 Bacon Rashers or strips of Belly of Pork
200ml/7fl oz/scant 1 cup sherry
15ml/1 tbsp Dijon mustard
from the storecupboard
50g/2oz/1/4 cup softened butter
salt and ground black pepper


1. Preheat the oven to 2000C/4000F/Gas 6. Put the pheasants in a roasting pan and spread the butter all over both birds (if desired, add strips of belly of pork, or two fatty rashers of bacon to keep the succulence during roasting). Season with salt and pepper (and mixed herbs if desired).

2. Roast the pheasants for approximately 50 minutes, basting often to stop the birds from drying out. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil. (If you added bacon or belly of pork, leave to one side and serve as a ‘crisp trimming’ when serving.

3. Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard. Carve the pheasants and serve with the sherry and mustard sauce (and crisp bacon rashers or strips of belly of pork if desired).