Pheasant Stuffed with Garlic and Olives



January 31st, 2013

Here’s one last pheasant recipe (feeds 2 people) before the end of the shooting season tomorrow. This is very simple and can be used with any bird.



Stuff the pheasant with a sprig of thyme, a teaspoonful of goose fat, salt, pepper and a mixture of olives and peeled garlic cloves. I used mixed olives that had been marinated in olive oil, garlic, mixed herbs, crushed chillies, salt and white wine vinegar.

wrapped in bacon

wrapped in bacon

Sprinkle a little salt and pepper on top of the pheasant and wrap with 4 slices of smoked streaky bacon.



Add a splash of red wine and red wine vinegar to the oven tray and cook in a preheated oven at 200º C for up to an hour (until the bacon goes crispy). Pheasant can be served pink, so there’s no need to overcook it.

garlic and olives

garlic and olives

Allow the bird to rest for up to half an hour, wrapped in foil.

Make gravy with the juices in the tray and serve with roast potatoes and seasonal vegetables.

This will suit a hearty red wine, such as Carta Roja, Jumilla.

Other pheasant posts

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37 Responses to Pheasant Stuffed with Garlic and Olives

  1. Looks very delicious and fitting for the end of the season. I’m at last going to get round to a goose post to mark the end of the open season

  2. Haces que parezca tan fácil conseguir un plato así de rico… 😉

  3. What a wonderful recipe, a great end of season meal, the cream coloured fat on the pheasant looks lovely.

  4. Conor Bofin says:

    You never seem to put a foot wrong. The bird and the stuffing look fantastic. I roast a chicken last weekend, stuffed with butternut squash, walnuts, onion and rosemary. Also bacon wrapped. It came out incredibly moist and tasty. I will post it when I can think of something to say alongside the recipe.

    Bizzarre as it may seem, a thought for the post has come into my mind as I typed the above.
    Thanks for the inspiration MD.


  5. That looks amazing! We never see pheasant here, but I think this would work well with guinea fowl or chicken too.

  6. Eha says:

    What a fabulous recipe! have never used olives in a stuffing methinks and can see how it would add flavour! Commiserate with you that the shooting season is over, but I won’t have to go round peagreen with envy! Like the use of red wine vinegar also!! Have to think which ‘boidie’ to use: perhaps chicken has too little flavour to match the boldness of the stuffing?

    • Mad Dog says:

      Ha ha – sometimes you can almost have too much of a good thing. It’s nice to have eaten lots of game at very good prices, but missing it for 9 months will make me enjoy it all the more next winter. I think it would work well with chicken, I’ve had some similar Middle Eastern chicken dishes with olives and garlic inside 😉

  7. Tessa says:

    Wow! I love the idea of stuffing the pheasant with olives! And then wrap the bird in bacon… Delicious!

  8. Just wonderful. Whilst in London we went to Jamie Oliver’s Union Jacks ( it was conveniently situated for a family get together) where I ate the most disappointing roast pheasant. Like a school dinner with pheasant – unlikely, but they managed it:)

    • Mad Dog says:

      That’s a shame, Jamie seems like he has integrity, though I can’t imagine he cooks in any of his restaurants. I always hated school dinners 😉

  9. ChgoJohn says:

    You certainly did end your pheasant series on a high note, MD. Using bacon to wrap it, olives to stuff it, and red wine vinegar in the pan surely gave the bird and its sauce great flavors. I bet the UK’s pheasant population will be thrilled to read that this is the last of the year’s pheasant posts.

  10. Holy pheasant, Batman…this one is really fantastic. You are a bad, bad, bacon boy!

  11. Michelle says:

    I’ve so enjoyed the bird season, and you may have outdone yourself with this one.

  12. Karen says:

    This has been some run with the pheasants. If I am ever fortunate enough to get my hands on a pheasant…I’ll be heading here to decide which of your great recipes to make.

  13. Lloks like I missed th eboar this year, but in the meantime I have loved all these recipes. This one looks particularly delicious with that gorgeous stuffing. Hope all is well with you!

    • Mad Dog says:

      Thanks Tanya. There’s still a lot of game around – the farmers’ market and Borough were full of it this weekend. Since game is generally hung for a while, there’ll be more to available this weekend too, I think 🙂

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