This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.

Mark says

This is my take on a classic pot roast, I have chosen one of my favourite game birds, pheasant, but this recipe works equally well with Partridge, Guinea Fowl or chicken. The classic garnish is bread sauce and game chips, but I have changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and in my opinion an underrated winter vegetable, kale with chestnuts

This recipe can be done as a simple pot roast or with all of the garnish to finish it off.

Cook, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior…… 

Renowned for his British wild food knowledge and true farm to fork ethos, he honed his skills in top establishments both in the UK and Europe. These skills saw him head up the first River Cottage Canteen. 

Mark has a passion for shooting, fishing and foraging, also has reared his own livestock, set up chemical free kitchen gardens, poly tunnels and even a heritage orchard. 

Mark has an amazing understanding of kitchen gardens and animal husbandry, utilizing every part of the animal and also a lot of the weeds!!! 

His talents don’t end there, writing features on wild food for some of the top food publications, including BBC Good Food Magazine, Harrods, Elle, and NFU magazine. 

Mark was also Brand Ambassador/Executive Chef for premium appliance company Miele for 2010-2012. 

Mark creates amazing recipes with the best offered by Britain’s Larder and we have four on the Taste of Game website.

Drunken rabbit, wild rice and fennel flatbreads

Venison Wellington, rosemary and redcurrant sauce, steamed greens

Dukkah Partridge

Pot roasted pheasant, properly garnished

mark lloyd

Pot roasted pheasant properly garnished

By Annette Woolcock Published: January 12, 2015

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

A classic pheasant pot roast



  1. Heat the oven to 170c Heat the oil in a flame proof casserole, dust the pheasants with the seasoned flour and brown all over, once browned remove them from the casserole and cover with tin foil to keep warm.
  2. Now add all vegetables, bacon and herbs to the casserole with a tablespoon of the flour from dusting the birds and fry for 5-8 minutes, stirring to get an even colour and all the chewy brown bits off the bottom, which help to thicken the sauce, then return the pheasants and any resting juices to the casserole, finally adding all the Marsala, wine and stock.
  3. Cover and place in the oven for 45-50 minutes or until the leg meat easily comes away from the bone.
  4. For the fondant potatoes: Heat the oven to 170c Heat the oil in a frying pan over a medium heat, add your big chips, turning to get golden brown all over. Once golden, reduce the heat a little and add the thyme and garlic, then the stock, it should come ¾ the way up the potatoes. Finally add the butter by dotting it in and around the potatoes. Once the butter has melted, spoon some of the liquid over the potatoes and put in the oven for 20 minutes. They are ready when they are golden brown and most of the stock has evaporated.
  5. For the bread sauce: Place the all the ingredients apart from the bread and butter in a saucepan and bring slowly to the boil. Once it has boiled remove from the heat and leave to stand for 15 mins. Meanwhile, tear the bread into little pieces, this makes it easier to stir into the warm milk. Strain the milk into a clean pan and return to a low heat. Start adding the torn bread, stirring all the while as the bread breaks down it will thicken the milk. Once all the bread is added, stir in the butter for extra richness. Serve warm.
  6. For the kale and chestnuts: Heat a large saucepan that you have a lid for and once you can see the heat rising, throw in the greens and splash of water and cover with the lid. After 30 seconds, remove the lid, being careful of the steam and stir the greens while adding the butter and warmed chestnuts, serve immediately.
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