The pheasant shooting season is over, but that doesn’t mean an end to some the most delicious pheasant recipes. The Field’s top 10 best pheasant recipes are suitable for birds that have been in the freezer, so dig them out now.
The Field’s best pheasant recipes aren’t only part of your culinary kit when the birds are in season. Oh no. Pheasant freezes remarkable well, and with the exception of some of the more delicate recipes, a frozen bird works just as well as one freshly hung.
Although spring has sprung there is still a chill in the air, and snow often makes an appearance at this time of year too. Judging from last week’s point to point the wind is coming directly from the arctic at present.
As such we are still on the look out for pheasant stews and warming pheasant recipes that will suit for Sunday lunch or the back of the boot picnic at your local point to point. Just defrost your pheasant and use it in one of our top ten pheasant recipes below.
For pheasant picnic fodder there is nothing better than pheasant and walnut pasties. These have become a regular addition to any picnic we go on – and work particularly well with venison too. If you aren’t keen on walnuts simply leave them out.
There also seem to be too many snuffles and sniffles at this time of year. For a heartening broth forget chicken soup and brew some of the best pheasant soup and stock. Or add some heat and try poached pheasant with ginger, garlic, chilli and lime. A sure fire dish to bolster the immune system.
Of course the traditional perfect roast pheasant recipe is a must for every cook’s repertoire, although we woudl recommend leaving a whole roast bird to when pheasant are in season. They do not cook as well from the freezer. And pheasant Kiev is an encouraging way to get the kids (or the uninitiated) to try game.
PHEASANT COOKING TIPS
For those who sometimes struggle cooking pheasant breasts – they can dry out very easily – Mike Robinson reveals the chef’s secret in the best way to cook pheasant breasts.
When it comes to cooking your pheasant it will depend on what you bag. If using more than one bird it is advisable to stick to the same type. So a brace of cocks or hens.
Pheasant hens tend to be plumper and better for roasting. Cock pheasants take well to lengthier cooking times as they can be tougher.
Age is also a factor. You will also be able to tell by looking if your bird is young or old, a cock or a hen. If you are more familiar with a pheasant from your game dealer, ask him.