Pot Roasted Pheasant in Citrus Sauce Recipe

Another yummy yet versatile recipe, pot roasted pheasant in citrus sauce.

Feeds 2.

Pot Roasted Pheasant in Citrus Sauce


1 Wild and Game oven-ready pheasant
200ml orange juice
1 tbsp lemon juice
3 tbsp double cream
2 tbsp brandy
250ml chicken stock
1 tsp dried mixed herbs
3 tbsp double cream
2 echalion (banana) shallots, finely diced
1 garlic clove, minced
2-3 medium carrots, cut into batons
1 stick of celery, finely diced
A glug or two of olive oil
Salt and pepper


1. Pre-heat the oven to 220 degrees centigrade/gas mark 7.
2. Take a hob-to-oven cooking pot and place it on the hob over a medium high heat.
Fry the pheasant in a good slug or two of olive oil until it is nicely browned. Remove
from the pot and set aside.
3. Put the shallot, celery and garlic into the pot and fry gently until soft. Add the carrots
and herbs and cook for another minute.
4. Pour in the brandy and cook for a couple of minutes until the liquid has reduced a
5. Add the stock, lemon juice and orange juice, and place the pheasant back in the pot.
6. Put the lid on, place the pot in the oven and cook for 30 minutes.
7. Remove from the oven, take the pheasant out of the pot and set it aside.
8. Stir the cream into the pot. Taste and adjust seasoning.
9. Carve the pheasant and serve with the carrots, sauce and vegetables of your choice.