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Roast Pheasant with Pickled Beetroot


1 hour

Simply roasted pheasant is given a perfect pink partner in pickled beetroot.


Here’s how you do it

  1. Add butter to a roasting tin and heat oven to 210c. Roughly chop onions and garlic, and add to the tin.
  2. Once the butter is bubbling pop in the pheasant and baste with the butter.
  3. Add the stock to the tin. Roast at 210c for 10 minutes, then 180c for 30 minutes (leave the oven door open to bring down temperature quickly).
  4. Cook the beetroot for 5 minutes in boiling water (it should still have plenty of bite), and then drain.
  5. Mix all ingredients for the pickle together and set aside for 30 minutes.
  6. Remove pheasant from oven to rest.
  7. Turn up heat on stove, add the beetroot mix to the pan.
  8. Add half of the pickling liquid and reduce.



-1 pheasant -1 onion, finely sliced -3 cloves of garlic -500ml Vegetable Stock -50g butter

Beetroot pickle:

-1 large beetroot, peeled & cubed -1 red onion, finely sliced -Juice of one orange -150ml balsamic vinegar -40g sugar