Roast Partridge with Bubble and Squeak February 04 2024

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.

Pan Fried Pheasant With Salsa Verde June 02 2023

Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.

Roast Pheasant With Lentils & Button Onions January 10 2023

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.

Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs January 04 2023

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.

Pheasant Tikka Kebabs August 23 2022

Marinating lean pheasant breast with yoghurt, lemon juice and spices is a delicious way to ensure it stays moist while baking it. Serve with a wrap or chapati, salad and fresh coriander for a tasty evening meal.

Pheasant and Red Cabbage November 09 2021

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.

Spatchcocked Pheasant with Salsa Verde June 07 2021

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.

Pheasant with harissa, chicory & orange May 14 2021

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.

Pheasant ramen September 10 2020

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!

Pan-fried Pheasant with Pear and Bay March 13 2020

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.

Pearl Barley Pheasant and Seafood Paella July 11 2019

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. 

Warm Pheasant Salad with Wild Mushroom Dressing July 04 2016

An earthy salad that’s really simple and quick to put together for a weekday supper.

Red pheasant curry January 13 2016

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!