Pheasant Rillette

Christmas is looming nearer and I thought this recipe would make for the perfect starter on Christmas Day.

Pheasant legs can sometimes be overlooked but with a little bit of patience, you will be rewarded with some incredibly tender meat that melts in your mouth. This is a really straightforward recipe that requires minimal effort but gives you maximum results.

If you prepare your pheasant yourself, save up a good number of legs and then freeze them until you are ready to use. I made this dish as a tester and used only two legs, which served one person so you can use that as a rule of thumb depending on how many guests you have.

You can make this dish in advance and will keep up to 4 weeks, covered in the fridge. This is far from healthy and is pure indulgence but it is worth it.

Makes 1 serving

(2 legs:1 person)


2 pheasant legs, on the bone (feet removed)

700g duck/goose fat

2 bay leaves

4 garlic cloves, minced

2 sprigs rosemary, finely chopped


Preheat oven to 90c

In a deep casserole dish, place the pheasant legs on the bottom of the dish and place the bay leaves, garlic and rosemary on top.

Spoon 700g duck or goose fat on top and ensure the legs are fully covered.

Place in the middle of the oven and confit the legs for 90 minutes. Check the meat and if it shreds easily then remove from the heat, if not then place back in the oven for another 30 minutes and check again.

Shred the meat and take your time to make sure the sinew from the legs is separate from the meat. Pop the meat in a bowl and gently mash with a fork, adding a little bit of hot fat as you mix.

Spoon the mixture into a ramekin and push down so the meat is tightly packed. Pour some more fat on top until it just levels out on top. Place them in the fridge and store them until you are ready to eat.

Simply serve on some warm toast and enjoy, truly mouthwatering.


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