Pheasants are commonly found in the British countryside. The wild population is supported by the release into the wild of reared pheasants in July and August, boosting the overall availability of pheasants when the pheasant shooting season starts in October. It is therefore hard to determine whether pheasants are truly wild or not as it is impossible to distinguish between a pheasant born in the wild or one born on a farm. They all look and behave like wild birds during the shooting season.
Pheasants can be ordered as whole birds for roasting or casseroling or as breast fillets for quicker cooking.
75% of the meat on the bird is on the breasts but then you miss the pleasure of gnawing on a bone!
Both whole birds and breast fillets can be stuffed with apple and raisin to add to the flavour and ease carving. There is a choice of both pork-free and gluten-free stuffings and also a choice of marinades for the pheasant fillets. Pheasant meat does not have a strong gamey flavour so is ideal for those trying game for the first time. Enjoy!