Roasted Pheasant


My memories of pheasant are back from my childhood. Quite often there would be a brace of pheasants hanging in our garage before mum would take them down, pluck and prepare them. The smell then used to put me off. 

Recently I visited Petersham Nursery in Richmond to do some cooking on the Big Green Egg with Damian and Joe, two of the chefs there. They brought out a pheasant to cook along with some other game birds. We cooked it this way and I have to say it was delicious. 

Give this a whirl, it’s easy, relatively cheap and makes a lovely difference from a boring old chicken.



  • 1 pheasant
  • Sprigs of thyme or rosemary
  • Sprinkle of Maldon salt
  • Olive oil to rub on the pheasant


  1. Rub the skin of the pheasant with olive oil and sprinkle with the salt.
  2. Place the herbs into the birds cavity.
  3. Setup your EGG to cook indirectly at 180-200C, cooking on either the plate setter or a half moon ceramic plancha (as shown in the photos).
  4. Once the EGG is up to temperature and the ceramic surface heated through, place the pheasant breast side down. Brown each side for  minutes before turning. 
  5. Cook for about 20 minutes.

If you have a digital thermometer check the meat has reached 72C at it’s thickest part. 

Serve whole or take the breasts off and cut into pieces crossways. 

© Nic Williams 2014