Scots Pheasant
Elevate your dinner table with the exquisite flavor of Scots Pheasant, a hearty dish that captures the essence of rustic elegance. Perfect for a special occasion, this recipe combines tender, oven-roasted pheasants with the rich, smoky notes of Scotch whisky in a velvety cream sauce. Seasonal vegetables like caramelized brussels sprouts and buttery waxy potatoes round out this comforting meal, delivering a symphony of textures and flavors to your plate. With perfectly seasoned pheasants, aromatic herbs, and traditional braising techniques, this dish is a celebration of classic Scottish-inspired cooking. Ready in just two hours, Scots Pheasant is the perfect showstopper for lovers of wild game recipes, hearty roasted dinners, or authentic whisky-infused cuisine. Serve with a glass of Scotch for a truly decadent dining experience.
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Recipe Information
Ingredients
- 2 whole (cleaned and trussed) pheasant
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium (diced) onion
- 1 medium (diced) carrot
- 1 (diced) celery stalk
- 2 cups chicken stock
- 1 cup heavy cream
- 4 tablespoons Scotch whisky
- 6 small (quartered) waxy potatoes
- 5 sprigs fresh thyme
- 2 tablespoons salted butter (for potatoes)
- 12 (trimmed and halved) brussels sprouts
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Season the pheasants generously with salt and black pepper inside and out.
In a large oven-safe skillet or roasting pan, melt the butter over medium-high heat.
Brown the pheasants on all sides in the butter, about 3-4 minutes per side. Remove them temporarily and set aside.
In the same pan, sauté the diced onion, carrot, and celery until softened and fragrant, about 5 minutes.
Return the pheasants to the skillet, breast-side up. Add the chicken stock and thyme sprigs to the pan.
Cover the skillet tightly with foil or a lid and place it in the preheated oven. Roast for 60-75 minutes, basting occasionally, until the pheasants reach an internal temperature of 165°F (74°C) in the thickest part of the breast.
While the pheasants roast, prepare the potatoes. Boil the quartered potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and toss with the salted butter. Keep warm.
For the brussels sprouts, toss them in olive oil and spread them on a baking sheet. Roast in the oven during the last 25 minutes of the pheasant’s cooking time until crispy and caramelized.
Once the pheasants are done, remove them from the pan and tent with foil to rest for 10 minutes.
Return the skillet with the cooking juices to the stove over medium heat. Stir in the heavy cream and Scotch whisky, scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 5 minutes, or until slightly thickened. Adjust seasoning with salt and black pepper to taste.
Carve the pheasants and serve them with the creamy whisky sauce, buttered potatoes, and roasted brussels sprouts.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 146% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
