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Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout Recipe

Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout Recipe

Photos of Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout Recipe

How To Make Roast Pheasant with Wild Mushroom, Potato & Bacon Ragout

Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.

Preparation: 20 minutes
Cooking: 1 hour and 15 minutes
Total: 1 hour and 35 minutes



  • 2 pheasants
  • 8 slices of bacon, chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 8 ounces of wild mushrooms, sliced (such as cremini, shiitake, or oyster)
  • 2 potatoes, peeled and diced
  • 1 cup of chicken broth
  • 1 tablespoon of fresh thyme leaves
  • Salt and pepper to taste
  • 2 tablespoons of olive oil


  1. Preheat the oven to 375°F (190°C).

  2. Season the pheasants with salt and pepper, inside and out.

  3. In a large ovenproof skillet, heat the olive oil over medium-high heat.

  4. Add the pheasants to the skillet and sear them until browned on all sides, about 5 minutes.

  5. Remove the pheasants from the skillet and set aside.

  6. In the same skillet, add the chopped bacon and cook until crispy.

  7. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.

  8. Add the diced onion to the skillet and cook until softened, about 5 minutes.

  9. Add the minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes, until the mushrooms are tender.

  10. Stir in the diced potatoes, chicken broth, and thyme leaves.

  11. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, until the potatoes are cooked through.

  12. Return the pheasants to the skillet, placing them on top of the ragout.

  13. Transfer the skillet to the preheated oven and roast for 45 minutes, or until the pheasants are cooked to an internal temperature of 165°F (74°C).

  14. Remove the skillet from the oven and let the pheasants rest for 10 minutes before serving.

  15. To serve, spoon the ragout onto plates and top with a roasted pheasant. Garnish with the crispy bacon.

  16. Enjoy the delicious roast pheasant with wild mushroom, potato & bacon ragout!


  • Calories : 420kcal
    Total Fat
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