Shaun Rankin's Roast Pheasant with orange and onion marmalade


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Make the most of game season with this aromatic roast pheasant recipe from chef Shaun Rankin of Jersey's Michelin-starred Ormer restaurant. Featured by Great British Chefs and Harper's Bazaar, this winter classic dish with caramelised orange and onion marmalade is perfect as an alternative Christmas main course.

Shaun Rankin's Roast Pheasant with orange and onion marmalade and juices
Allow: 4 hours preparation and cooking time. Serves 2

You'll need:
1 pheasant, oven-ready
2 slices of smoked bacon
1 sprig of thyme
1 sprig fresh rosemary
1 bay leaf
250ml of chicken stock

For the orange and onion marmalade
1 large orange
1 large onion, peeled and roughly chopped
4 tbsp of white wine vinegar
100g of Demerara sugar
2 tbsp of Cointreau
1/2 cinnamon stick
1 blade of mace
1 tsp of coriander seeds
5 allspice berries, crushed

How to:

1. Preheat the oven to 140°C/Gas mark 1. Quarter the oranges, remove the seeds then slice thinly. Place on a roasting tray along with the onion. Mix well.

2. Combine the cinnamon, mace, 1 tablespoon of the Cointreau, vinegar, sugar, coriander seeds and spice berries into a saucepan. Bring to the boil and keep boiling for around 3 minutes. Pass the liquid through a sieve over the oranges and onions and throw away the spices.

3. Cover the tray with foil and cook for 3 1/2 hours, stir every so often. The oranges and onions should caramelise. If over-cooked they will go solid so make sure to check the tray towards the end of the cooking time. Take out of the oven and leave to cool before storing.

4. Turn the oven up to 170°C/Gas mark 4. Place the bacon, rosemary, thyme and bay leaf over the pheasant and roast for 20 minutes.

5. Take the pheasant out of the oven and turn it upside down so the juices can flow back through. Leave for around 8-10 minutes before serving.

6. While the pheasant is resting, place the roasting tray on the hob and add in the remaining Cointreau along with the chicken stock to the juices and bring to the boil. Remove from the hob and sieve the juices. Carve the pheasant at the table and serve with the juices and marmalade.

See this recipe online at Great British Chefs, or find it on page 121 of Shaun Rankin's 'Seasoned Islands' recipe book. Shaun Rankin is the chef proprietor of the Michelin-starred Ormer Restaurant in Jersey. 

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