Pheasant

Saute of Pheasant Vallee D’Auge.

Serves 4. Ingredients: 2 pheasants, cleaned and jointed. 25g/1oz butter. 1 tbsp vegetable oil. 500g/1lb 2oz baby onions, peeled. 1 Bramley apple, peeled, cored and thinly sliced. 4 tbsp...

Pheasant Tagine.

Serves 4 – 6. Ingredients: 2 large-ish pheasants. 3 tablespoon mild olive oil for cooking. 2 onions, diced finely. 4 cloves garlic, chopped. ½ tsp saffron threads. ½ tsp...

Game Pie

Ingredients: For the pie filling: Onion,. 2 sticks celery. 2 carrots. 100gm mushrooms quartered. Olive oil. Powdered chicken stock. Plain flour. 500g diced game mix. 3 slices unsmoked middle...

Pheasant Breasts Braised in Cider.

Serves 4.Ingredients: 4 pheasant breast fillets. 4 rashers rindless, smoked, back bacon. 300ml dry cider. 4 shallots, peeled and finely chopped. 25g butter. 1 tsp caster sugar. 1 tbsp...

Pheasant with Parsnip and Apple Mash.

Serves 4. Ingredients: Mash: 750g floury potatoes such as Maris Piper. 225g parsnips. 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks. 25g butter. 2...