Pheasant with Figs

Pheasant with Figs
  • 4 servings
  • 0:40 Preparation
  • 1:00 Cooking
  • 3:40 Total Time


Add all
  • 8

    dried figs

  • 3 lb
    (1 1/2 kg)

    pheasant, trussed and barded with bacon slices

  • sauce:

  • 3/4 cup
    (190 mL)

    reconstituted chicken broth

  • 1/2 cup
    (125 mL)

    35% cream

  • 1/2 cup
    (125 mL)

    plain yogurt


Soak the dried figs in water for 2 to 3 hours. Preheat the oven to 350°F /180°C. Remove the wings and neck. Set aside. Cook the pheasant in fat until golden brown on all sides. Transfer the wings and neck to an oven-proof dish and place the pheasant on top. Cover and roast for about 1 hour. While the pheasant cooks, simmer the figs in the soaking water for 20 minutes. Set aside 1/4 cup (60 mL) of the fig water.


In a frying pan, bring the chicken broth to a boil. Pour in the reserved fig water. Reduce by half over medium heat, remove from the heat and add the cream and yogurt, stirring continually until the sauce is smooth and light. Serve the pheasant with the figs and spoon over some sauce.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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