With all game birds, care is needed to avoid overcooking, which can make the flesh dry.
Younger pheasants roast perfectly if you are careful to rub butter into the skin and wrap them in fat bacon and begin the roasting by covering them loosely in foil.
Older birds towards the end of the season (late January/February) are better casseroled.
The hen pheasant is smaller and will serve two people perfectly, while the cock bird is larger and may even serve three. For a casserole for four people, a brace, one of each, would fit the bill perfectly. And a good thing to remember here is that cold pheasant is excellent in sandwiches.
During the pheasant season it's well worth making the most of this traditional game bird. Roasting it in muslin is a great way of preventing it from drying out, keeping the flavourful meat full of succulence.
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
Pot-roasting is a wonderful way to ensure tender meat and plenty of flavour. The joy of this dish is that, once you've done the initial preparation, you just leave it to bubble away, filling your kitchen with lovely aromas.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.