Recipes, 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 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

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 had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.