- Sweet Chilli stuffed Pheasant (main course)


"This roast Pheasant is an idea centre piece for entertaining or simply a sunday dinner.Cooked to just crisp and golden. Then sliced open to reveal a succulent flesh stuffed with a sweet, moist, hot chilli filling.If you like 'Thai sweet chili crisps', theres no way you could resist this!"
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3hrs50mins servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Preaheat oven to 180 degrees Centigrade.
  2. Prepare the pheasant,pluck,and clean out insides.
  3. To make stuffing;break all the bead into breadcrumbs into a mixing bowl.
  4. Melt the butter in a saucepan and fry the garlic,onion and chilli for 1min.
  5. Add the spices,sugar and some seasoning.
  6. Fry for 1min.
  7. Add to the bread with the basil.
  8. Season the bird.
  9. Squeeze the stuffing and push into Pheasant.
  10. Put remaining stuffing in an airtight bag.
  11. This can be kept for up to 1 week in the fridge.
  12. Cook pheasant for 3hrs30mins.
  13. Serve with roast or new potatoes.


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