Spatch-cocking the pheasant means it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.
This dish has a real North African feel to it. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavour, but also helps to moisten and tenderise the meat. You can do this with partridge, pigeon or even chicken.
The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!
Pheasant and pear’s seasons run parallel and pair beautifully in Hannah from Herbs and Wild’s dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn or winter lunch.
Simmering lentils with bacon and aromatics infuses them with moreish flavours and makes them the perfect backdrop for tender pan-fried pheasant breasts with sautéed onions. Serve for a satisfying Sunday lunch or a well-deserved midweek treat.
This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.
This British twist on a Spanish paella will melt your heart. Designed by Big Green Egg chef Ross Anderson as part of their cookery class held at River Cottage, it combines pheasant and seafood with pearl barley and traditional paella flavours.
This easy one-pot recipe is a failsafe way to cook pheasant for maximum flavour and moist, tender meat. Serve with mashed or roast potatoes for a hearty Sunday lunch on a crisp winter’s day.
An earthy salad that’s really simple and quick to put together for a weekday supper.
Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.
Use pheasant instead of your usual chicken in this aromatic, spicy curry. Don’t be put off by the long list of ingredients here, the most difficult bit is getting them out of the cupboard!