Skip to main content

Britain's Favorite Game Bird: Roasted Pheasant #EattheWorld

It's hard to believe that we're already in 2019...where did 2018 go? And the holidays!?? Well, here we are for the second 2019 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

And this month she has us traveling by tabletop to England. She wrote: "Let's hop back to Europe. Our next destination is England." I had just spent about 8 hours in London. Well, in the airport...not in the actual city. We had two four-hour layovers at Heathrow on our way to and from Denmark. And, needless to say, we ate while we were there. The boys and I hopped between all the stores and restaurants, looking at the choices that differed there than in our own country. Now I know that airport food isn't always indicative of the country's actual cuisine, but you can get some good ideas. In the cold case, in one store, I saw Chicken Tikka, Egg Mayo Cress, and Tuna Sweetcorn sandwiches. All on white bread.

We did buy a roast beef and Wensleydale cheese sandwich on a multi-grain baguette because the boys remembered hearing about 'Wensleydale cheese' in Wallace and Gromit. And I couldn't pass up a crayfish salad. Both of those choices were tasty though I don't know how traditional they actually are.

For further inspiration, I picked up some Jammie Dodgers and thumbed through my copy of London: The Cookbook - The Story of London's world-beating food scene, with 50 recipes from restaurants, artisan producers and neighbourhoods by Cara Frost-Sharratt*. I am now determined to make Scotch Eggs, a Quince Gimlet, and Tandoori Prawns. Soon. Before I get to my final pick, please check out all the wonderful English dishes prepared by fellow Eat the World members and share with #EatheWorld.

English Inspired!
Check out all the wonderful English dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Britain's Favorite Game Bird: Pheasant

As a nod to the popular royal pastime in Britain of hunting pheasants, and because I had one in my fridge, I opted to make a roasted pheasant! A word of warning: this is not a traditional British recipe. It's more of what I had in the fridge and what I thought would taste good. It did!

  • 1/2 C wine (I used a dry white wine, but use any kind you have, or water)
  • 3 T vinegar (I used apple cider vinegar)
  • 2 to 3 large shallots, peeled and minced
  • 1/4 C olive oil
  • 1 T dry mustard
  • 1 T fresh thyme leaves, or 1 t dried
  • 1 T fresh marjoram, or 1 t dried
  • 1 t freshly ground salt
  • 1/2 t freshly ground pepper

Roasted Pheasant
  • 1 whole pheasant, 2 to 3 pounds, washed and patted dry
  • 3 onions, peeled and quartered
  • 2 apples, cored and quartered
  • olive oil
  • 3 T European mustard
  • freshly ground salt
  • freshly ground pepper
  • fresh or dried thyme leaves

In a medium mixing bowl, whisk together all of marinade ingredients. Place the pheasant in a container with a lid and pour the marinade over the bird. Turn the bird so that its surface has been completely coated and place it in the refrigerator for 20 to 30 minutes. After that, turn it again and place it back in the fridge for another 20 to 30 minutes.

Roasted Pheasant
Preheat the oven to 325 degrees F.

In the bottom of a roasting pan (I used a lidded braiser), place two quartered onions and two quartered apples. Sprinkle the onions and apples with salt, pepper, and thyme.

Remove the pheasant from marinade and - without rubbing off too much of the marinade - stuff the cavity with the remaining quartered onion. You can truss the legs if you wish; I forgot! Rub the outside with mustard and place bird, breast-side up, in the roasting pan on top of the onions and apples. 

Place place the bird, covered with the lid of the pan or foil, and roast for 30 to 35 minutes. Remove the lid, baste pheasant, and return it to the oven for another 30 minutes.

The pheasant is done when the juices run clear and the legs are pulled easily away from the body. thighs move easily and the juices run clear.

Remove the pheasant from the oven and allow the bird to rest for at least 5 minutes before carving and serving. I put the onions and apples on a platter and served the bird on top.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. Hi Camilla, I love hearing airport stories. I have to say as a kid I love airports, the excitement of travel and those airplanes, totally fascinated me! Your pheasant looks amazing and I love the combination of onion and apple, perfect marriages of flavor and texture! Well done!

  2. I haven't had pheasant in many years, since Frank last went pheasant hunting. I would have loved to join you for this dinner.

  3. That pheasant looks so plump and juicy - a spectacular bird and you've roasted it beautifully. I've never seen pheasant in our stores, and have only ever had wild pheasant, which isn't nearly as luscious looking as yours.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa