Probably the most popular of England game birds.  At their best in November to January. 

Hang for one to four weeks according to weather and taste.  A young cock pheasant has rounded spurs with no points in its first year; short but pointed when two years old; after that sharp and long.  A young hen has soft feet whilst an older bird has hard rough feet. 

A pheasant will serve 2, 3 or 4 persons depending on its size.  Young birds are excellent roasted but it is advisable to casserole an old bird.

We recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.

List of recipes
Gamekeepers Trio of Birds, Red Wine & Mushroom Pie
Johns Pheasant Flan with Gooseberries
Lincolnshire Pheasant
Pan fried breast of pheasant, sweet apple and prune compote, a rillette from the leg, calvados cream ***NEW***
Partridge and Pheasant Breasts in Parma Ham
Pheasant Breast Goujons served with a Wild Blackberry Glaze
Pheasant Breasts with Port and Herbs
Pheasant Breasts with Sweet Potato and Orange Baked Chicory
Pheasant Curry
Pheasant Mousse
Pheasant Normande
Pheasant Pate
Pheasant Ravioli
Pheasant Schnitzel
Pheasant Soup
Pheasant a la Creme
Pheasant breast with apples
Pheasant in Red Wine
Pheasant in Souflee Batter
Pheasant with Juniper and Thyme Stuffing
Pheasant with Pineapple & Orange
Roast Pheasant
Roast Pheasant with Juniper Berries
Roast Pheasant with Sherry and Mustard Sauce
Roasted Pheasant Breast with Sweet Fondant Potato, Nutmeg Spinach, and Pheasant Jus
Salmis of Pheasant
Stewed Pheasant with Onions

Norfolk Wild meats Recipes