I serve this with wild rice. I've also used cornish hens instead of pheasants. You're lucky to get pheasants!!!!


  • 1 whole pheasant, cleaned, ready to cook about 2 1/2 lb
  • 1 orange
  • salt and fresh ground pepper
  • 1/2 tsp sage
  • 1/4 tsp paprika
  • 3 cloves of garlic, peeled
  • 3 sprigs fresh parsley
  • 1/2 stick of butter, room temperature
  • 3 slices of bacon
  • 1 C dry white wine
  • 1/2 C golden raisins


Squeeze the juice of the orange in cavity of pheasant and all over the skin. Rub the bird inside and out with salt, pepper, sage and paprika. Use the remainder of the orange and place in the cavity of the bird along with the garlic and parsley.

Spread the butter over the breast and place breast side up in a shallow roasting pan. Lay the bacon crosswise over the breast.

Cover the breast with aluminum foil and bake at 350F for 45 minutes.

Meanwhile, heat the wine to boiling in a small saucepan over high heat. Add the raisins, remove from heat and let stand for 45 minutes.

Remove the foil and pour the wine and raisins over the pheasant. Bake uncovered, basting frequently until the juices run clear about another 45 minutes.

Remove the pheasant with the bacon slices still on breast to a small serving platter. Spoon some of the raisin sauce over the bird and pour the remaining into a gravy boat.

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Submitted 6/13/05.
Source: Our collection
Submitted By: Sandy Wells
Golden Roast Pheasant