Enjoy the spoils of the season with The Field's top 10 best pheasant recipes, with inspiration for warming kitchen suppers, point-to-point picnic fare and a dinner party centerpiece
Now the end of the season is nigh, don’t leave the spoils festering in the freezer. Never tire of pheasant suppers and snacks with The Field’s top 10 best pheasant recipes. The trick is to get creative. Whether you are cooking for smalls, the uninitiated or a house full of guests, our recipes range from simple to showstopping, and all are scrumptious. Pheasant is simple to cook, whether you are an experienced game chef or starting to learn. It makes a flavoursome, and sustainable, substitute for chicken – use it in your favourite recipes accordingly. But for something a little different, which of The Field’s top 10 best pheasant recipes will you cook first?
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Always follow the season when getting your pheasant from shot to pot. Dryness is a criticism oft leveled at pheasant and this is particularly a problem with older birds now we are at the end of the season. Long, slow cooking is the answer. With a young bird, you can’t do better than roasting it whole. Our perfect roast pheasant white wine and charlotte potatoes is not too heavy and makes the perfect Sunday lunch before the temperatures drop.
A roast is not the only way to use the whole bird. At this time of year, proper cold weather comfort food is called for and our pheasant Keralan curry is a spicy supper perfect for warming the cockles. It uses all of the meat and the carcass can be saved for stock – follow our recipe for the very best pheasant stock. Or our pheasant chilli with black beans and chocolate makes for a rich weekday offering – spicy, satisfying and makes good use of a surprising ingredient. Or for something quick yet hearty, pheasant carbonara is a long-held Field favourite for good reason. And our rich and creamy pheasant, leek and potato soup with cream and cognac is best saved for the coldest days.
If you have smalls to feed, pheasant Kiev is a popular supper. And it shows how pheasant makes an excellent substitute for chicken. Or put a game twist on family favourites, try our pheasant, curly kale and mature cheddar lasagne. Our best pheasant burgers are guaranteed to enthuse smalls, whether served mid-week or saved as summer barbecue fare.
When you have guests to impress, Anna Burges-Lumsden’s rabbit, pheasant and bacon pie is the perfect supper party centerpiece. And it puts the summer bunnies and season’s bag to good use all in one go.
Finally, don’t forget about pheasant for the point-to-point picnic. Spicy pheasant samosas are perfect for cheering up a drab day. Or if you are feeling adventurous, our pheasant scotch quails eggs require patience but are a guaranteed crowd-pleaser, as is coronation pheasant with clementines and toasted almonds.
PHEASANT COOKING TIPS
Pheasant’s tendency to dryness can scupper even the experienced game cook. You can’t go far wrong with the Field’s top 10 best pheasant recipes, but there is always scope for a secret top tip. Read the best way to cook pheasant breasts for Mike Robinson’s sound advice.
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.