Scots Pheasant

READY IN: 1hr 35mins
Recipe by Chocolatl

Adapted from A Feast of Scotland. Posted for ZWT6. Cox's Orange Pippin apples are crisp and sweet, with a complex flavor. If you can't find them, any crisp, sweet apple will do.

Top Review by teresas

We really loved this dish...the only reason for the 4 stars is that the cream cuddled in step 15...I would suggest pouring all the cream in the dish during step 10...I cut the recipe in half using just 3 breast...we normally don't have a full bird...we use the legs and thighs for soup and stews...anyway...this was really yummy...I served it with potato pancakes...the apples went very well with the potatoes...I didn't have Drambuie so I used 1 1/2 tbs of brandy mixed with 1 1/2 tsp of honey with about 1/8 tsp of sage...mixed it together and took a taste...if Drambuie taste like this...I need to locate a bottle of that stuff...thanks for posting the recipe...I'm always on the look out for a good Pheasant recipe...=)

Ingredients Nutrition

  • 1 pheasant, oven-ready
  • 12 cup butter, divided
  • 2 lbs apples, Cox's preferred, peeled, cored, and sliced (6 cups)
  • 23 cup single cream, divided (coffee cream)
  • 14 cup drambuie
  • salt and pepper (optional)


  1. Preheat oven to 350°F.
  2. Melt half the butter in a skillet.
  3. Add pheasant and brown on all sides.
  4. Remove pheasant to a plate.
  5. Melt remaining butter.
  6. Add apples and cook until they begin to color.
  7. Place half the apples in a casserole dish.
  8. Put pheasant in the casserole breast down.
  9. Arrange remaining apples around bird.
  10. Pour in half the cream.
  11. Cover and bake for 40 minutes.
  12. Turn bird over and cook for 35 minutes more.
  13. Remove casserole from oven.
  14. Increase heat to 450°F
  15. Pour Drambuie and remaining cream over bird.
  16. Add salt and pepper to taste.
  17. Return to oven for 5-10 minutes.

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