Wild Pheasant


Wild Pheasant is a naturally lean bird, with a richer taste than chicken, which means it works well with other bold flavours. The key thing is to keep the meat moist as it cooks. Top with rashers of streaky bacon, to baste the breast as it cooks, or try roasting them whole, breast-down, over a trivet of root veg moistened with wine or stock. They’re also delicious pot roasted or casseroled: we love simmering them with butter beans, chorizo and a splash of white wine.  
These are wild birds, so weights vary, but as a general rule, a single pheasant will serve 2 people generously.

WARNING! May contain steel or lead shot!

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How to cook

To roast

  1. Remove the pheasant from the fridge 30 mins before cooking.
  2. Preheat the oven to 220˚C/200˚C fan/ gas mark 7.
  3. Top the breast with streaky bacon and place a quartered lemon or peeled onion plus a good knob of butter in the cavity.
  4. Roast for 35-45 minute. The bird is cooked when the juices run clear when you piece the thickest part of the thigh, or your meat thermometer shows an internal temperature of 70˚C.
  5. Rest for 10 mins before carving.

To pot roast or casserole

Simmer with wine, stock and herbs at 150˚C/130˚C fan/gas mark 2 for up to 2 hours. Ensure the liquid comes half-way up the bird, and cook with the lid on. Rest for 15-20 mins before halving or quartering.