5 from 1 vote
Pheasant with beans, prunes and apple
Recipe: Roast Pheasant With Bacon, Prunes, Apples & Beans
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

Recipe: Roast Pheasant With Bacon, Prunes, Apples & Beans

Course: Main - Meat
Cuisine: British, Meat
Keyword: roast Pheasant, Roast Pheasant With Bacon, Prunes, Apples & Beans
Servings: 4 servings
Calories: 749 kcal
Author: Helen Best-Shaw
  • Glug mild olive oil
  • 2 celery sticks – halved
  • 1 pheasant
  • knob butter
  • 1 tin of white beans – rinsed and drained I used cannellini
  • 2 dessert apples – peeled cored and roughly chopped
  • 8 prunes
  • 100 ml red wine
  • 100 ml apple juice
  • Salt & Pepper to taste
  1. Heat the oven to 200C/400F/GM6
  2. Glug the oil into an oven proof casserole, generously sized for the bird, add the celery sticks and place the pheasant on top, upside down. Place the butter on top of the bird and season well with salt and pepper. Roast for 20 minutes.
  3. Remove the bird from the oven and turn over, place the bacon over the breast. Scatter the beans, chopped apple and prunes around it. Pour in the wine and apple juice. Return to the oven and roast for a further 25 minutes.
  4. Once the bird is cooked, remove from the casserole, cover with foil and let rest.
  5. Place the bean mixture on the hob and gently mash some of them. Add vegetable or chicken stock if needed. Season to taste.
  6. Serve the pheasant breasts on top of the beans with green vegetables.
Nutrition Facts
Recipe: Roast Pheasant With Bacon, Prunes, Apples & Beans
Amount Per Serving (4 servings)
Calories 749 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 9g56%
Cholesterol 242mg81%
Sodium 156mg7%
Potassium 1181mg34%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 20g22%
Protein 78g156%
Vitamin A 900IU18%
Vitamin C 23.1mg28%
Calcium 63mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.