Glazed Pheasant

Glazed Pheasant

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Pheasant pieces dusted in flour then covered in a glaze of pepper, allspice, garlic, sherry, cinnamon, nutmeg, ginger and sultanas then roasted to perfection.


Serves: 4 

  • 10 black peppercorns
  • 10 allspice
  • 6 garlic cloves
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1kg pheasant pieces
  • 1/4 cup oil
  • 3 cups dry sherry
  • 1/4 cup cider vinegar
  • 1/2 cup sultanas
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon fresh ginger, minced

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. In a mortar and pestle, grind together peppercorns, allspice and garlic. Mix flour and salt together in a large bag then add pheasant pieces and shake until coated.
  2. In a saucepan, stir together oil, sherry, cider vinegar, sultanas, cinnamon, nutmeg, ginger and the garlic mixture. bring to a boil then allow to simmer for about 5 minutes.
  3. Place dusted pheasant in baking dish then pour the glaze mixture over the top. Bake in preheated oven until done, about 25-45 minutes, the longer time is if you did not de-bone your pheasant.

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