Start the season off right with The Field's top 10 best pheasant recipes, with inspiration for warming kitchen suppers and morsels to pocket for a day in the field
The Field‘s top 10 best pheasant recipes will inspire you to greater heights with suppers, snacks and dinners. You don’t have to make the same old pheasant casserole over and over, as our dishes will show you. We’ll help you to get creative, with ideas for kitchen suppers to pocket picnics. And don’t forget to take a look at our guides to the best hampers and best casserole dishes.
Our best pheasant recipes are simple or more elaborate showstoppers — but one thing they all have in common is that they are delicious.
10 OF THE BEST PHEASANT RECIPES
This perfect roast pheasant recipe was developed after adding wine to the pan to keep the bird moist and experimenting with different ingredients.
French for ‘in parchment’, Philippa Davis steamed pheasant breast en papillote is wonderfully moist and tender.
Celebrate wild game and excellent cheese produced in the UK, with Philippa Davis’ pheasant schnitzel burger with British-style brie.
On cold, dark winter evenings, Philippa Davis’ butter pheasant and cabbage makes for the perfect warming supper.
For a game supper that is fun, flavourful and can be prepared in under 30 minutes, Philippa Davis recommends pheasant nachos.
Add a game twist to your Sunday roast with Philippa Davis’ salt-crust baked pheasant with truffle butter.
Pheasant Kiev is an economical and tasty dish that suits family suppers during the winter months.
This pheasant carbonara is the perfect comfort food supper, and even works well if the dog has mangled the bird. Try Mike Robinson’s recipe.
You need extra patience and the touch of a fairy for Tom Godber-Ford Moore’s pheasant scotch quails eggs, but these moreish morsels are a guaranteed crowd pleaser for shoot elevenses.
10. Italian pheasant
We are often overlook Italian flavours for game, but this Italian pheasant recipe – named after Gennaro Contaldo – shows that they make an excellent combination.
TIPS FOR COOKING PHEASANT
Pheasant is uncomplicated to cook, whether you are an experienced game chef or a beginner. It makes a flavoursome, and sustainable, substitute for chicken – use it in your favourite recipes accordingly.
Think about how far through the season it is when deciding on your pheasant dish. Dryness is a criticism often levelled at pheasant and older birds can come under this description. Long, slow cooking is the answer. But at the start of the season you can roast young birds whole.
Even the most experienced game cook can be challenged by an older pheasant’s tendency to dryness. Mike Robinson offers his useful tips for dealing with this in his recipe for the best way to cook pheasant breasts.