Ingredients (serves 2)

1 pheasant

juice of one lemon

3 tablespoons of honey


freshly ground black pepper

2 cloves garlic, finely chopped

tarragon, a small bunch

thyme, a few branches


This is a perfect, easy, no fuss way of cooking pheasant. Preheat the oven to 220°C. Place the pheasant into a baking dish and pour over the lemon juice.

Generously spread the honey over the entire bird. Season the cavity of the pheasant well with salt, pepper, garlic, tarragon and thyme.

Lightly sprinkle the outside of the pheasant with salt, pepper, garlic, tarragon and thyme.

Place the pheasant into the bottom third of the oven and roast until done, which will be when you puncture the bird with a sharp knife and the juices run clear.

Be careful not to overcook the pheasant, as it can be a very dry bird with very little fat.