Apple Pot Roast Pheasant

This recipe was originally found on Eat Game UK and adapted by Stephanie primarily to make it dairy free and farmed animal free.


  • 1 trussed skinned pheasant
  • 2 cooking apples
  • 1 can cider
  • 2 tbsp apple cider vinegar
  • 100ml cashew cream or similar
  • 1 sprig sage
  • 2-3 tbsp honey according to taste
  • salt & Pepper
  • 2-3 tsp Venison Stock
  • 1 tsp white pepper


  • Sear the pheasant whole all over as much as you can
  • Slice apples and line base of an oven dish with lid. Add the vinegar and cider and sage and the trussed seared pheasant.
  • Top with a few more apple slices and place on the hob with out the lid. Heat until the cider boils.
  • Then place the lid on top and place in a preheated oven at 200 degrees for 10 minutes
  • Reduce heat to 160 degrees for 25 minutes
  • Remove the pheasant and allow to sit on a board (resting time)
  • Pour the liquid/apples/sage from the pot into a saucepan, add white pepper, venison stock, cashew cream and honey.
  • Use a hand blender and blend until a fine sauce.
  • Reduce/simmer to desired thickness. Plate up pheasant and serve sauce over the pheasant.

We recommend serving with ‘Le Franc’ Cider by Halfpenny Green, West midlands.

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