Whole Dressed Pheasant

Dec 18, 2020

 3 minute read

Using seasonal produce and substituting ingredients from your fridge and store cupboard

  1. Preheat your over to 150 degrees C or you can use a slow cooker if preferred
  2. Cover the pheasant with butter and salt & pepper and lay bacon rashers over the breasts
  3. Chop 1 onion, celery and carrot and place in casserole (with lid). Add something sweet – a tablespoon of leftover cranberry or apple sauce perhaps
  4. Add a teaspoon of dried mixed herbs
  5. Mix a chicken stock cube with 125ml of water and/or wine and add to the casserole dish
  6. Place the pheasant on top and place lid onto casserole.
  7. Cook for approximately 2 hours, until the leg bone is falling away from the breast.

Finding us


Rawston Farm Butchery and Farm Shop
Rawston Farm
Tarrant Rawston
Dorset, DT11 8SF

07796 801525

Opening Hours

Monday to Friday 8:00am to 5.00pm

Saturday 8.00am to 2.00pm
Sunday Closed

Bank holiday Monday 8:00am to 3:00pm

Finding us in the heart of Dorset

Our farm shop stocks a wide range of locally reared beef, pork and chicken as well as seasonal game, free-range eggs, home-made pies, fresh vegetables, dried goods and a selection of superb Dorset produce. Come and see what we have to offer.