Recipes

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.

Roast Pheasant With Lentils & Button Onions January 15 2020

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.

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.

Pan Fried Pheasant With Salsa Verde July 03 2016

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