Hurrah for the start of the pheasant shooting season. Make the best of your brace with our brilliant best pheasant recipes
The best pheasant recipes come in to their own once the 1 October appears. The start of the pheasant shooting season means a plethora of this delicious bird, ready to cook by the keen game chef, or those just learning. There is nothing scary or intimidating about game, once you understand it. Think of it like a chicken, but just more flavoursome, and a bird that has definitely had a far better life than the average battery chicken.
At this time of year the birds the cook will be presented with from the field should be young, and easy to cook. Old birds need long, slow cooking. At the start of the season young birds can be roasted whole, so plump straight for the perfect roast pheasant with white wine and charlotte potatoes as a starting point. It is not too heavy, perfect for the days before mid winter sets in, as is Pheasant Normandy. This French inspired pheasant recipe classic combines apples and Calvados for a sure fire supper sensation.
Being more adventurous with game is a useful way to deal with a pheasant glut. The chorizo, pheasant and prawn paella is perfection for a no-fuss Friday night supper.
One final tip. You can make the best pheasant stock form the carcasses. Granted the bubbling pan can be a trial fugging up the windows, but pop it in to the bottom of the Aga, and use it to make the best pheasant stock and soup.
PHEASANT COOKING TIPS
Even experienced cooks can be scuppered by the pheasant’s tendency towards dryness. The recipes above and below will give great results. But there is always scope for a secret top tip. Take Mike Robinson’s advice on the best way to cook pheasant breasts.
Top 10 best pheasant recipes
And if you are keen to bring your own game to the table take a look through the rest of The Field website.