Roast Pheasant with Marsala Sauce
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteUnless you are a bird hunter or know someone who is pheasant and many other game birds like duck are sadly underrepresented in the kitchen. Today’s cooks often tend to choose “safer” (read: not too culinary adventurous) poultry like chicken or turkey. As kids, my dad would hunt, and my mother would roast the pheasant, we had to do the plucking.
The good news is now many farmer’s markets, like the one close to us in Tuscon, have wonderful farm-raised birds. Enjoy this recipe for roast pheasant with a tasty orange and marsala sauce.
Roast Pheasant with Marsala Pan Sauce
Roast poultry of any kind is easy to make and fills your home with delicious aromas. This recipe is for two people, but can easily be doubled.
Ingredients
- 1 (2lb - 1 kg) Pheasant farm-raised
- Salt
- freshly ground black pepper
- 1 shallot(s) peeled and halved
- 1 small carrot peeled and cut into 1-inch pieces
- 3 sprigs fresh thyme
- 1 sprig bay leaves
- 2 sprigs rosemary
- 8 slices pancetta
- juice of 1 orange
- 1/4 cup Marsala wine
- 1 cup prepared demi-glace or rich stock
- 2 tabsp unsalted butter cold
Instructions
- Preheat the oven to 500°F and position the oven rack in the bottom third of the oven.
- Wash and pat the bird dry.
- Season the cavity and the outside of the pheasant liberally with salt and pepper.
- Stuff the cavity with the halved shallot and carrot along with the bay leaves, rosemary, and thyme.
- Squeeze the juice from orange and set aside.
- Arrange the pheasant in an ovenproof skillet (cast iron is a good choice), breast side up.
- Cover the pheasant with the pancetta slices, including the legs.
- Roast for 15 minutes at 500°F, then reduce oven to 400°F.
- Remove pancetta from the pheasant and let it fall into the pan. It will crisp as it roasts.
- Roast for another 23 minutes, or until the juices run clear.
- Remove from the oven and transfer the bird and pancetta from the pan to a carving board.
- Let the bird rest, tented loosely with foil to keep it warm.
- Set the crispy pancetta aside.
- Place the skillet with the drippings over high heat and, when hot, deglaze the pan with the reserved orange juice and Marsala, scraping up any brown bits from the bottom of the pan.
- When the liquid has reduced by half, add the demi-glace and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes.
- Whisk in the butter and remove from the heat.
- Using a fine-mesh sieve, strain the sauce into a clean bowl.
- Carve the pheasant, serving a breast and a thigh-leg to each guest, with the crisp pancetta as a garnish.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Crushed Black Truffle Mash PotatoesRelated Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment