This delectable feast, courtesy of restaurateur Danny Jimminson, serves four and is sure to impress guests!

Serves 4.


Pot Roast Legs

  • 2 whole pheasant legs
  • 2 carrots
  • 2 red onions
  • 3 sticks celery
  • 100ml red wine
  • 500ml chicken stock
  • Table salt
  • 2 sprigs rosemary
  • 4 cloves garlic


Chop the carrots, celery and onion into uniform pieces, place into a heavy bottomed sauce pan and fry over a high heat in a little oil. Add the pheasant legs and cook until the skin starts to brown, then add the garlic and rosemary. Add the red wine and stock and braise at 150°C for 3 hours.

Allow to cool a little, then strip the meat into sections, discarding any sinew, bones or large pieces of fat. Pass the cooking liquor through a sieve and chill well to separate the fat from the jus. Now roll the leg meat in cling film to form a sausage shape and chill for at least 2 hours.

Once the pheasant leg is set, cut into 5cm thick disks and pan roast in a little vegetable oil until well coloured.

Place these discs into a casserole dish with the pheasant juices and add the shaped dumplings. Finish in the oven at 180°C for about 15 minutes.


Roast Pheasant Crown

  • 1 whole pheasant crown
  • Salt & pepper
  • 50g butter
  • 3 sticks celery


Season the crown well with salt and pepper. Heat a heavy based frying pan and add a little vegetable oil, colour well then add the butter and roast at 180°C for 12 minutes, turning just once.


Blackberry Jus

  • 100g blackberries
  • Jus from pheasant legs


Heat the jus, add the butter and allow the sauce to thicken, then drop in the blackberries and serve.

Serve with seasonal vegetables and mashed potato.

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