Pheasant
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Serves 4-6Braised Pheasants in Madeira
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.
Serves 4Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
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.
Goose (Pheasant or Duck) Giblet Stock
It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this recipe, although you will only need 1 pint (570 ml) water if you do.
Serves 4-6Pot Roast of Pheasant with Shallots and Caramelised Apples
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.
Serves 4Pot-roasted Pheasant with Port and Chestnuts
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
Serves 4-6Pheasant Roasted in Butter Muslin
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.
Serves 2Poached Pheasant with Celery
Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.
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Most Popular recipes
- Poached Pheasant with Celery
- Goose (Pheasant or Duck) Giblet Stock
- Pheasant Roasted in Butter Muslin
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