Recipe of the Week
Four Pepper Pheasant
Courtesy of
Danielle Nathanson


2 medium Pheasants (about 3-1/2 pounds each)
2 oranges, halved
8 to 10 thick slices fatty bacon

Four-pepper mix:

1 tablespoon whole red peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon whole allspice


Make the pepper mix by combining the peppercorns and allspice in a spice grinder or mortar and grind finely.

Preheat the oven to 475°F. Rub each bird, inside and out, with half of the pepper mix. Place 2 orange halves inside the cavity of each pheasant. Cover the breast and legs of each bird with the bacon.

Place the birds on a flat rack in a roasting pan and cook for 10 minutes. Reduce the heat to 375°F and roast until the juices run clear when the underside is pierced with a fork, about 50 to 55 minutes.

Allow the pheasants to rest for 5 minutes before carving. Cut into serving portions and serve immediately with some of the juices from the pan.

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