Season: October - February

Choice of oven ready or in feather
2 weight bands
Serves 2 to 3 people
Dispatched chilled

Choose from the whole bird prepared for the oven by our expert butchers or if you fancy preparing the pheasant yourself, order it in feather - head, feathers and all. Please see advice on buying in feather.

https://www.wildmeat.co.uk/pages/game-in-feather-fur

We supply 2 weight bands with the smaller band being normally hens while the larger band is typically for cocks

There are two simple ways to cook your pheasant - plain roast or casserole. Like turkey, pheasant has a dryish texture, so for roasting cover with fatty bacon or foil for most of the cooking period. Traditionally served with bread sauce, game chips (a little like crisps) and a vegetable of choice.

Remember pheasant, like most game, can be lean so should not be overcooked if roasting. Check it after 20 minutes in the oven and take it out to rest in a warm place for 15 minutes, when it reaches 60c. For less stressful cooking, casserole in a slow cooker or hotpot until the meat falls off the bone.

Pheasant & Partridge - end of season promotion

Partridge

Pheasant

Pheasant Breast Fillets