Roast pheasant is a succulent game bird dish, typically basted with butter and wrapped in bacon for added flavor. The bird is roasted until golden brown, resulting in tender, juicy meat. A savory sauce, often made with chicken stock and redcurrant jelly, complements the pheasant's natural flavors. The dish is sometimes served with a crispy breadcrumb topping for added texture.

For roast pheasant, a rich and savory game dish, a full-bodied red wine like Petit Verdot is an excellent pairing. The wine's bold tannins and dark fruit flavors complement the pheasant's robust taste and succulent texture, while its earthy notes harmonize with the dish's savory elements. Alternatively, a medium to full-bodied white wine like Marsanne, with its nutty and citrus characteristics, can provide a refreshing contrast to the rich meat.