The 2013 / 2014 pheasant shooting season is underway. With the challenging sport and bonhomie comes an even greater boon, the chance to use your spoils for the pot. Cooking pheasant can be daunting for those that have never attempted it, and boring for those who have seen one too many pheasant casseroled. But do not despair.

The Field have the definitive list of the top ten pheasant recipes. They are easy to prepare and delicious to eat. Some serve a ravenous crowd easily (Pheasant Guidwife) others are perfect for one or two (Parmesan pheasant breasts with crispy ham). 

And if you are feeling adventurous why not attempt our cookery columnist, Andrew Pern’s, pheasant and walnut pastie.

Pheasant is inexpensive, British and nutritious. It is essential that good food, ethically raised, sourced and despatched, is part of our culture. What can be more sustainable or satisfyingly ushered from field to fork than the pheasant? For those who do not shoot buy from butchers and supermarkets.

If your pheasant “loot” comes in the feather, it is simple to tell
whether a bird is young, old, cock or hen by looking.

If it comes dressed, it is not so easy and you’ll have to take your

All of the following pheasant recipes are tried and tested, and they’re
utterly delicious.

And anyone with a modicum of cooking know-how or a little bit of common
sense can prepare them.

Every sportsman and woman has a duty to take home their brace at the end of the day, whether they are in feather or, as sometimes happens, nicely plucked, gutted and presented on a tray.

However, if you shoot regularly, that means a lot of pheasants to be eaten up by family and friends.

In many shooting households, what will spring to mind is some sort of stew, but by January, there may be rebellion in the ranks and the cry of “Oh Gawd, not another bloody pheasant casserole” will go up.

So what to do with this glut of game? 

Top 10 Pheasant recipes!
Pheasant Guidwife

Parmesan pheasant breasts with crispy ham

Pheasant Normandy

Pheasant and vegetable stir-fry with a black bean sauce

Pot roast pheasant with Fennel

The best pheasant stock and soup ever

Perfect roast pheasant with white wine and charlotte potatoes

Pheasant “Prueski”

Gennaro’s pheasant

Devilled pheasant

For those who might prefer fish to fowl then try our Top Ten Trout recipes for the definitive fishy feast.

This article is from

THE FIELD – The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

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  • Dawson Dawes

    Your page isn’t working, recipies wont print and competition cannot be entered.
    Useless or what ?