Roast Pheasant with Cabbage, Bacon & Marsala

Name: Roast Pheasant with Cabbage, Bacon & Marsala
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Whole Wild Pheasant; 150g Smoked Bacon Lardons; 1 hispi cabbage, washed and roughly chopped; 150ml Marsala; 300ml homemade chicken stock; 50g salted butter; 6 sprigs fresh thyme; freshly ground black pepper

By George Ryle

Whole roast pheasant served with braised cabbage, smoked bacon lardons and Marsala sauce in a rustic pan

Pheasant is often overlooked, seen as tricky to cook or likely to dry out. But that’s more myth than fact. Like any bird, it needs care and attention, not fear. With the right approach, pheasant is both tender and full of flavour — and this quick and easy one-pot dish is a great place to start.

Many people overcook supermarket chicken without a second thought, yet shy away from cooking pheasant. In truth, it’s no more demanding. Treated gently, wild pheasant delivers far more character and makes a refreshing change from the usual midweek meals.

Everything cooks together in one pot: wild pheasant, cabbage, smoky bacon and a splash of Marsala, for a dish that feels special without being complicated. Ideal for anyone wondering how to cook pheasant for the first time or simply looking for a satisfying seasonal supper. Or for something crispier, try Val Warner’s pheasant schnitzel recipe.

Serves: 2

Cook time: 40 minutes

Ingredients

1 Whole Wild Pheasant
150g Smoked Bacon Lardons
1 hispi cabbage, washed and roughly chopped
150ml Marsala
300ml homemade chicken stock
50g salted butter
6 sprigs fresh thyme
freshly ground black pepper

Method

Remove the pheasant from the fridge about an hour before cooking to bring it to room temperature.
Preheat the oven to 180°C.
Set a large, heavy-based pan or casserole dish over a medium heat. Add the lardons with a small splash of olive oil and cook until golden and releasing their fat.
Season the pheasant all over, including the cavity, with sea salt. Stuff the thyme sprigs into the cavity.
Place the pheasant in the pan and brown it in the lardon fat, turning and rotating to ensure the skin colours evenly on all sides.
Lift the bird out of the pan and set aside. Add the chopped cabbage to the pan and cook for 2 minutes, stirring regularly. Pour in the Marsala and chicken stock, add a twist of black pepper, and check the seasoning.
Nestle the pheasant back into the pan among the cabbage, then transfer to the oven and roast for 7 to 8 minutes.
Remove from the oven and allow to rest for at least 10 minutes.
Taste and adjust the seasoning of the cabbage, then carve the pheasant and serve with the braised cabbage and lardons.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.