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Traditional Roast Pheasant

Preheat oven to gas 6, 200C, 400F. Put 2 rashers of streaky bacon over the breast and a knob of seasoned butter inside the bird. Heat ½ oz butter and 1 tbspn vegetable oil in a roasting dish; when hot put pheasant in the dish and baste well. Put in oven and cook 45 - 60 mins, basting several times. Put the bird on a warm serving dish, cover loosely with foil and leave to rest for 10 minutes. Pour excess fat from the roasting tin, stir in a small amount of flour or cornflour; add approx ½ pt stock, boil to thicken; check seasoning and add a few drops of lemon juice. Serve with bread sauce and soft white breadcrumbs fried in butter and oil until crunchy.

Braised Normandy Pheasant

1 pheasant

4 Coxes apples

50g butter

250 ml double cream/creme fraiche

50 ml brandy/calvados

Preheat oven to gas 4,180C, 350F; Brown the pheasant in butter and set aside. Peel, core and slice the apples and fry briefly add a clove or a touch of cinnamon if you wish. Put a layer of apple in a deep casserole dish, put the bird on top, breast down and pack the rest of the apples over and around it. Add half the cream, salt and pepper. Cover tightly and put in oven; cook 1 - 1 ½  hours. Remove the pheasant; add the remaining cream and brandy and bring to the boil. Carve the bird and serve on the rich bed of cream and apples.

 

Pheasant Breasts in Parcels

4 pheasant breasts

4 sprigs thyme

25g butter

4 parsley stalks

4 tbspn white wine

 

Preheat oven to gas 8, 220C, 450F. Smear soft butter over breasts and season; wrap each one loosely in an individual foil parcel with parsley and thyme and 1 tbspn wine. Put in oven for 15 -20 mins. Rest for 5 minutes before opening the parcels.

Pan-fried Pheasant Breasts

4 pheasant breasts

1 onion finely chopped

4 mushrooms sliced

25g butter

2 rashers streaky bacon

100ml stock

2 tbspns cream

1 dspn cornflour slaked

 

Fry breasts quickly on both sides in hot butter until they have stiffened. Lower the heat, add onion, mushrooms and chopped bacon; season. Cover and cook for approx 7 minutes. Shake the pan occasionally and turn the breasts halfway through. Remove the breasts to warmed plates; bring pan to the boil; add stock,and cream and reduce by boiling hard. Thicken with cornflour and pour over pheasant breasts.

Stuffed Pheasant Breast

For 6

6 pheasant breasts

6 slices of Parma ham

25g butter

1 onion finely chopped

3 doves garlic

2 tbspn sun dried tomato paste

330ml double cream

 

Preheat the oven to gas 7, 220C, 425F. To make the stuffing, melt the butter and fry the onion and garlic until soft. Stir in 1 tbspn of sun dried tomato paste, season and cool. Slit each Pheasant breast length ways and fill each with stuffing. Wrap each breast in Parma ham and put in a roasting tin. Roast for 15 minutes; put breasts on a serving dish and keep warm. Add cream and remaining tomato paste to the roasting tin and bring to the boil; pour over the Pheasant breasts.

Pheasant Pudding

For 4

1 pheasant

8 oz suet crust

4 oz rump steak

3 oz mushrooms

1 tbspn chopped parsley

1 tbspn chopped sage

½ pt stock

1 glass port

 

Butter 2 pt pudding basin. Roll out suet crust and line basin; reserve enough pastry to make a lid. Strip pheasant meat from bone and cut into ½ in pieces; chop steak into ½ in pieces. Toss pheasant and steak in seasoned flour. Fill basin with meat, mushrooms and herbs; add port and enough stock to almost cover meat. Roll out pastry lid and cover pudding sealing the edges thoroughly. Cover with a circle of buttered greasproof paper. Cover loosely with foil and secure with string. Steam for 2 hours in saucepan of boiling water; take care to keep the saucepan topped up with water.

Mustard Baked Pheasant Thighs

For 4

8 pheasant thighs

50g butter
4 tbspns french mustard

2 tbspns lemon juice

1 tbspn soft brown sugar

1 tspn paprika

2 tbspns sesame seeds

 

Preheat oven to gas 6, 200C, 400F. Mix soft butter, mustard, lemon juice, sugar and paprika together. Put thighs in ovenproof dish in one layer and spread mixture over them. Put in oven for 15 mins; remove from oven and turn joints basting thoroughly. Sprinkle with sesame seeds and return to oven for further 15 mins.