Make the most of pheasant

by Annabel Warne January 07 2016

The pheasant season comes to a close in just a few weeks on February 1st so now is is the time to make the most of the of the bird.

Pheasant curryAt this time of year pheasants are perfect for pot-roasting, casseroling or braising. Pheasant is more flavoursome and leaner than chicken but similar in many ways - so why not try switching to pheasant in your favourite chicken recipes - try a pheasant pie, pheasant curry, tagine, or braising it in wine or cider with lots of herbs.

Ideal flavours for pheasant
Fruits: apples, red currants, prunes,
Herbs: bay, sage, thyme
Spices: cumin, coriander, paprika, juniper
Alcohol: cider, port, madeira

Some chefs will tell you that there is a difference between a cock (male bird) and hen (female) - saying that you should only cook the hen birds as the cocks can be too tough. We don’t believe this to be the case and when you’re buying oven-ready pheasant from the Wild Meat Company we think you’ll find it hard to identify any difference. 

Here are some of our favourite recipes.

Stevie Parle’s Pot Roast Pheasant 
Hugh Fearnley Whittingstall’s Pheasant Curry 
Mark Hix’s Pheasant Tagine
Mark Hix’s Pheasant, Cider & Chestnut Pie
Blanche Vaughn’s Braised Pheasant with cider and apple 
River Cottage Pot Roast Pheasant with Chorizo

Pheasant is good value at this time of year when it’s so abundant - we have plenty in stock. It freezes well too so why not stock up your freezer so you can enjoy pheasant for a few more months to come.

And if you miss out we generally have pheasant (frozen) available throughout the closed season. It tastes just as good so there's no reason not to enjoy it 12 months of the year!