Gypsy Pheasant

Pheasant is a good tasty choice and easy to cook. It relishes moist cooking and this recipe with sherry and rosemary works well


  • 25g Butter
  • 1 Clove Garlic, crushed
  • 1 Pheasant jointed
  • 350g Bacon, cubed
  • 2 Onions, large, sliced
  • 4 Tomatoes, skinned & sliced
  • 10ml Sherry
  • Seasoning
  • 1/4 - 1/2 tsp Ground Rosemary
  • Sprigs of Rosemary to serve


  1. Melt the butter in a casserole dish and add the garlic
  2. Add the pheasant and bacon and saute until lightly browned. Transfer to a plate
  3. Add the onions to the pan and fry gently until soft
  4. Add the tomatoes and cook for 2 - 3 mins
  5. Replace the pheasant joints and bacon and pour the sherry over. Add the rosemary and season lightly with pepper
  6. Cover tightly and simmer gently for about 1 hour until. the meat is tender
  7. Just before serving check the seasoning
  8. Serve with creamed potatoes and green vegetables


Ask the butcher to joint the pheasant

As an alternative to sherry a good robust red wine or port can be used or instead chicken stock with the addition of 1 tsp Balsamic Vinegar