Recipes

Pheasant with harissa, chicory & orange October 18 2019

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.

Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs October 18 2019

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.

Spatchcocked Pheasant with Salsa Verde May 24 2019

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 and Red Cabbage December 26 2017

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.