pheasant breasts with marsala

Ingredients: Butter-bean purée with parmesan, garlic and chilli 2 tbsp olive oil 1 large clove of garlic, peeled and finely chopped Pinch of chilli flakes 1 x 400g tin butter beans, drained and lightly rinsed 10g parmesan, grated, plus 1 tbsp extra to serve 1 tbsp parsley, finely chopped Pheasant…

Steamed pheasant breast en papillote

Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring vegetables makes for a wonderfully moist and tender supper. For more ingenious suppers made from steamed food try our steamed…

Pheasant schnitzel burger with British-style brie

Britain produces a wealth of excellent cheeses and we should all be using them in our kitchens, says Philippa Davis. This pheasant schnitzel burger with British-style brie will put a frozen brace to wonderful use while making a fun supper. For more advice on how to turn your game into…

Crispy pheasant breast with parmesan and spiced root veg slaw

It can feel tricky to cook with seasonal produce in February, but we have root veg in abundance. Try Philippa Davis’ crispy pheasant breast with parmesan and spiced root veg slaw to enjoy the spoils of the season. There is nothing more disappointing than a dry pheasant, yet the late-season…

Dried fig, pigeon breast and smoked bacon skewers on toast

During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate for more drink. Bring back this forgotten course with Philippa Davis’ modern alternative. Try dried fig, pigeon breast and smoked…