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Roast Local Pheasant and Red Wine Poached Quince

Roast Local Pheasant and Red Wine Poached Quince

Head chef Luke Bailey shares his signature Roast Local Pheasant and Red Wine Poached Quince recipe, which you can enjoy here at our hotel restaurant in Woodbridge, Suffolk

2 local pheasants (oven ready), ask your butcher to remove and joint the legs
2 large Maris Piper potatoes, peeled and diced
1 tablespoon of chopped parsley
1 stick of celery, finely diced
1 carrot finely diced
2 onions (1 sliced and 1 finely diced
4 cloves garlic
Small bunch of thyme
Bottle of red wine (preferably pinot noir goes well with pheasant)
1 pint of good quality chicken stock
1 quince
2 large parsnips
4- 6 sprout top leaves
4 thinly sliced pancetta or streaky bacon
4 fresh chestnuts, sliced or finely grated
Small jar of local honey
Unsalted butter
Hill farm rapeseed oil
Maldon sea salt
Black pepper


1. Heat a little oil in a large pan, season the legs and brown them all over, add chopped onion, carrot, garlic, and thyme. Then pour in a glass of red wine and reduce by two thirds and cover with stock, simmer for an hour until legs are tender, strain stock and reserve liquor.
2. Peel quince and cut into small wedges and poach in the remaining red wine. A a tablespoon of honey and a few sprigs of thyme until tender. Set aside.
3. Add quince poaching liquor to pheasant stock and reduce until sauce consistency is right, set aside.
4. Shred pheasant leg meat, (be careful of small shards of bone and tendons) and place them in a bowl, caramelize the sliced onions until soft and add to leg meat.
5. Cook diced potato in lightly salted water until just cooked all way through, drain them and dry out, lightly fry potatoes in butter until golden and add to pheasant and onions with the chopped parsley. Mix together well and season with a little salt and pepper. Push into four ring moulds and set aside.
6. Heat a tablespoon of rapeseed oil with 50g of butter in a large ovenproof pan, season the crown and cook on either side until it is golden brown, roast in a pre-heated oven at 220 for about 12-15 minutes basting every 5 minutes, remove pheasant, cover and rest in warm place before carving.


7. Prepare parsnips into batons and blanch until tender then finish by roasting in a 50g butter a little oil , a drizzle of honey and a couple of thyme sprigs. Roast until golden and nicely glazed.
8. Shred sprout tops and blanch in boiling water until tender and refresh in iced water, to finish wilt in butter and season.
9. Grill pancetta slices until crisp.
10. Pan fry pheasant hash on both sides and warm in moderate oven for a 5-7 minutes.
11. Start assembling dish by making sure all components are hot.
12. Carve the pheasant breasts off the crown and flash them under grill if required.
13. Place hash in centre of plate, place parsnips, quince and sprout tops around hash.
14. Place pheasant breast and pancetta on top of hash and dress the dish with the jus.
15. Place shaved or grated chestnuts over the dish and serve.


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