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Home » Quick and Easy Roast Pheasant Recipe – Quite Possibly the Best Low Cal Dinner Ever

Quick and Easy Roast Pheasant Recipe – Quite Possibly the Best Low Cal Dinner Ever

Looking for a light dinner that tastes spectacular? This is one of those midweek winter meals I love. Of course you can make it any time of the year with chicken or frozen pheasant, but I like to make it during game season when I have a regular delivery of freshly shot pheasants to my doorstep.

This recipe will serve one to two people. Let the pheasant marinade for at least 24 hours for the best results and then gobble it all up knowing you are eating lean but outstanding food.

I have also made this dish with grouse and partridge. Any game bird will do but I just happen to live in a rural area where the pheasants should be quite scared.

(Serves 1 – 2 people) Simply add more birds and marinade if you are serving more people.


1 Pheasant skinned and cut in half down the middle

2 Tablespoons Mustard Oil (available at Asian markets)
1 fat finger sized piece of ginger grated
8 cloves garlic grated
1 Tablespoon whole grain mustard
1 Tablespoon garam masala – preferably home made
2 fresh red chilli peppers finely shopped
1 teaspoon ground turmeric
The juice of one large lemon
a few tablespoons of Greek yoghurt

Mix all the ingredients except the pheasant in a food processor and blend until you have smooth – quite tasty – paste.

Cover the pheasant with the past and allow to marinade for one or two days. A couple of hours will be fine if you are pushed for time.

When you are ready to cook, heat your oven to the highest setting. This will simulate a hot tandoor oven. Place the two pheasant halves on a rack and cook for 15 to 20 minutes depending on the size of you pheasants.

Remember that pheasants are not like chickens. They can be eaten a bit pink in the middle which is how I prefer to eat them. Watch the pheasants carefully so that you do not over cook them.

There is nothing worse than an over cooked, dry pheasant.

Enjoy immediately with a tossed green salad.