Pan Fried Pheasant with Celeriac & Bacon

You can’t get any better free range meat than eating game. I was lucky enough to have a friend shoot me this pheasant (thanks Frank!), which isn’t an opportunity that comes by very often. Thankfully I didn’t have to pluck it etc myself!

Pheasant is the sort of game that has that nice gamey taste without being too rich.

Preparation Time:  30 Minutes                              Cooking Time: 30 Minutes                                  Serves:  2


  • 1 Pheasant
  • 4 rashers of Smoked Bacon, cut into lardons (thin strips)
  • 1 tbsp Coconut Oil
  • 1/2 Celeriac, cubed
  • 4 Shallots, chopped
  • 1 small Leek, halved & sliced
  • 2 cloves of Garlic, chopped
  • 200ml White Wine
  • 150ml Stock (Game or Chicken)
  • A few sprigs of Fresh Thyme
  • Sea Salt & Black Pepper


1. Preheat the oven to 190°C

2. You have a choice here whether to cook the pheasant whole, or do what I did and remove the legs and breasts from the carcass and use the carcass to make a stock. If you need help doing this then you may find this video on how to butcher a chicken helpful:

3. Heat a wok with some coconut oil, season and then pan fry the legs & breasts for a minute or so on each side until browned. Then place the legs in the oven (they will need about 10mins longer to cook than the breasts), leaving the breasts aside for the moment.

4. In the same wok, fry off the lardons until browned, remove from the pan.

5. Heat the coconut oil in the same wok, add the shallots, then the celeriac, leek and garlic and fry for a few minutes.

6. Add the white wine, and allow to reduce by half in the pan. At which point add the stock and allow to simmer for 10 minutes.

7. Place the pheasant breasts in the oven for 10 minutes, or until cooked to 55°C if you’d like it slightly pink.

8. The juices in the wok should’ve reduced nicely by this point, now add the thyme, serve.

Bonus Bits

– If you don’t have someone to shoot it for you, you may find it at a local farmers market. And if pheasant isn’t available experiment with partridge, pigeon or grouse.

– When cooking with wine, I tend only to use wine that I would be willing to drink from a glass, but not too good a wine! A £5 bottle is generally a good option, should still have a good enough flavour for cooking purposes.

– I also served this with roasted beetroot


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