Game Bird Recipes

Roast Pheasant with Cabbage, Bacon & Marsala

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

Pheasant is a lean bird, so it pays to watch the cooking and give it a proper rest. This recipe keeps things straightforward, using one pot for the bird, cabbage, smoked bacon and Marsala. It makes a good seasonal alternative to chicken.

The pheasant is browned in the bacon fat before going into the oven with the cabbage and cooking liquid. As it rests, the juices settle into the vegetables beneath it. Carve and serve everything together, with the pan juices spooned over.

For another way to cook the bird, try Val’s Crispy Pheasant Schnitzel.

Serves: 2

Prep time: 15 minutes, remove the pheasant from the fridge about 1 hour before cooking.

Cook time: 40 minutes, includes at least 10 minutes’ resting.

Ingredients

Method

  1. Remove the pheasant from the fridge about an hour before cooking to bring it to room temperature.
  2. Preheat the oven to 180°C.
  3. 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.
  4. Season the pheasant all over, including the cavity, with sea salt. Stuff the thyme sprigs into the cavity.
  5. 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.
  6. 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.
  7. Nestle the pheasant back into the pan among the cabbage, then transfer to the oven and roast for 7 to 8 minutes.
  8. Remove from the oven and allow to rest for at least 10 minutes.
  9. Taste and adjust the seasoning of the cabbage, then carve the pheasant and serve with the braised cabbage and lardons.

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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.