Make this pot-roast red curry pheasant, then check out our pheasant with puy lentils, pulled pheasant broth and pheasant ragu. Discover all of our pheasant recipes here.


  • 1 tbsp vegetable oil
  • 2 whole pheasants
  • 4 long shallots, halved
  • 4 tbsp red curry paste
  • 2 lime leaves (optional)
  • 1 stick lemongrass, bashed
  • 400ml coconut milk
  • 1 tbsp fish sauce
  • ½ tbsp soft light brown sugar
  • 2 limes, 1 juiced, 1 wedged to serve
  • handful of coriander, roughly chopped
  • steamed jasmine rice, to serve
  • green vegetables, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Heat a casserole over a medium-high heat with the oil. Season the pheasants well, then put into the pan along with the shallots. Cook both for 2-3 mins on each side of the breast, and then the base until nicely caramelised. Move to a plate. Add the curry paste to the pan and cook for 5 mins until darkened. Add the lime leaves (if using), lemongrass, coconut milk, fish sauce, sugar and 200ml of water. Season lightly, then add the pheasants back to the pan, breast-side up. Put into the oven for 1 hr 15 mins until the pheasants are cooked through.

  • STEP 2

    Leave the pheasants in the pan to rest for 10 mins, then scatter with coriander. Either remove the pheasants and carve, then take to the table, or take the whole pot to the table with a small knife. Serve with rice and green vegetables.

Check out more of our favourite autumnal game recipes

A speckled plate of thinly sliced seared meat with brussles sprouts, potatoes and walnuts


Adam Bush Chef Portrait
Adam BushDeputy food editor

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating