Feeds 2-3
You can purchase are garlic and herb pheasant breasts here
1 pack of Wild and Game garlic and herb marinated pheasant breasts, chopped
1 courgette, sliced
1 small aubergine, sliced
1 medium onion, sliced
1 red pepper, sliced
Olive oil
Salt and pepper
5-6 skewers (if wooden, then soak them)
1 tbsp butter
1 tsp minced garlic
1 handful parsley, finely chopped
1 tsp lemon juice
1 tbsp olive oil
1. Thread the pheasant and vegetables onto the skewers. Brush generously with olive oil and season.
2. Grill them on the BBQ or using your indoor grill for 5-10 minutes until cooked to your liking. Add more oil as they cook if they look dry.
3. Meanwhile make the sauce: heat the butter and olive oil in a small pan and add the garlic, letting it cook gently for about a minute.
4. Add the lemon juice and parsley and mix until combined.
5. Serve the kebabs drizzled with the buttery sauce.
Serves 4
You can purchase our venison and pheasant burgers here
1 pack of 1 Wild and Game venison and pheasant burgers
2 medium-large butternut squashes, halved
60g dried weight couscous, rehydrated by pouring on about 120ml boiling water
1 handful sultanas
250g cooked Puy lentils
1 tsp dried ground coriander
1 block of feta, diced
1 handfuls of toasted pine nuts
1 large onion, diced
1.5tsp ground cumin
1 tsp turmeric
4 tsp minced garlic
Olive oil
Salt and pepper
1 handful chopped fresh parsley
1 handful chopped fresh coriander.
1. Preheat the oven to 220C/Gas mark 7.
2. Drizzle the butternut squash with olive oil, season it and cook in the oven for 35-40 mins until just soft.
3. Scoop out most of the insides, leaving about 1cm of flesh. Dice half the flesh you removed and discard the rest.
4. Fry the onion in olive oil until soft.
5. Add the burgers and cook, breaking up, until you can see no raw meat.
6. Add the Puy lentils, couscous, sultanas and garlic. Cook for 1m.
7. Add the cumin, turmeric and ground coriander and cook for 30 seconds.
8. Add the feta, pine nuts, salt and pepper and stir until combined.
9. Add the herbs and stir again.
10. Stuff the mixture into the hollowed-out squash halves – be generous.
11. Bake for 20-25 minutes until nicely browned.
12. Serve immediately.
Serves 4-6
You can purchase our pheasant and venison sausages here
1 pack Wild and Game pheasant and venison sausages
300g dried weight couscous
600ml hot vegetable stock
1 red or green pepper (or half of each) diced
1 large onion, diced
350g sweet potato, peeled and diced
1 block of feta, diced
1 large handful (1 whole supermarket plant) of fresh parsley, chopped
1 large handful (1 whole supermarket plant) of fresh coriander, chopped
2 handfuls pine nuts, toasted
Salt and pepper
6tbsp olive oil
1 tbsp runny honey
1 tbsp balsamic vinegar
50ml olive oil
1. Pre-heat the oven to 220C/Gas mark 7
2. Toss the sausages, peppers, onion and sweet potato in olive oil. Add salt and pepper. Place on a baking tray in the oven for 30 minutes, turning the sausages once.
3. Make up the couscous by pouring on the hot stock, placing a lid over it for 10m then fluffing up with a fork.
4. When the time is up, remove the sausages and veg from the oven. Take the sausages out and slice them. Tip these and the contents of the roasting tray onto the couscous and mix thoroughly.
5. Add the feta, parsley, pine nuts and coriander.
6. Mix together the dressing ingredients and drizzle the dressing on top. Serve immediately.
Serves 4
You can purchase our pheasant breasts here
1 pack of 4 Wild and Game pheasant breasts
12 sheets of prosciutto
8 fresh sage leaves
100ml Marsala wine
1 standard size balls of fresh mozzarella, sliced.
A knob of butter
A glug of olive oil
1 tsp lemon juice.
1. Preheat the oven to 250C/Gas mark 7.
2. Top each pheasant breast with a sage leaf and wrap in 3 sheets of prosciutto per breast.
3. Heat the olive oil and butter in a frying pan and cook the pheasant for 5 minutes, turning once.
4. Put in the oven for 10 minutes.
5. Meanwhile, add the Marsala to the pan and cook, bubbling, for a minute.
6. Add the lemon juice. Set sauce aside (you can put it into a sauce jug at this point)
7. Once they have cooked for 10 minutes, top each portion of pheasant with another sage leaf and mozzarella.
8. Grill for a minute or two until browned.
9. Serve with a drizzle of sauce and accompaniments of your choice.
You can purchase our pheasant breasts here
1 large pheasant breast, cooked and shredded with a fork
1 small onion, finely chopped
250g floury potatoes, peeled and finely chopped
100g peas
Oil
Water
Salt
250g plain flour
1 tsp whole cumin seeds
1 tsp garam masala
1 tsp curry powder
½ tsp turmeric
¼ tsp salt
1 handful of finely chopped coriander
1. Fry the onion and potatoes in 1 tbsp of oil for 5 minutes or until softened slightly
2. Mix the flour, cumin seeds, 2 tbsp oil, 100mL water, and ½ tsp salt to a stiff dough (it will seem quite dry at first but keep kneading and add a very small amount of water if needed)
3. Knead for a few minutes until smooth then cover and leave to one side
4. Stir 100g peas, 150mL water, and the samosa spice blend into the softened onion and potatoes then cook for 10 minutes or until the potatoes are tender and all the liquid has evaporated.
5. Stir in the shredded pheasant meat and leave to cool slightly
6. Divide the samosa dough into 4 equal pieces
7. Roll each piece into a ball then flatten into a thin round about 18cm diameter and 2- 3mm thick, then cut these in half to make 8 semicircles (use a tiny dusting of flour if sticking)
8. Take a semicircle of dough and join by overlapping the straight edges to make a cone, pinching to seal
9. Fill the cone with 1/8 of the samosa filling then pinch together to seal
10. Leave on a floured oven tray and repeat with the remaining semicircles
11. Once all 8 have been made, lightly spray the samosas with oil, I use fry light, and cook in preheated oven at 190°C for 15 minutes or until browned and the dough has hardened and cooked through
12. Serve with natural yogurt mixed with 1 tsp mint sauce.
Enjoy!
]]>Feeds 2
You can purchase our pheasant breasts here
1 pack of 4 Wild and Game pheasant breasts
6 tbsp Gochujang chilli paste
4 tsp Gochugaru chilli flakes
2 tbsp mirin
4 tbsp light soy sauce
6 tbsp Sprite or 7Up
2 tbsp honey
2 tsp onion salt
4 tap minced garlic
4 tsp minced ginger
4 tbsp toasted sesame oil
6 spring onions, sliced
Rice
300ml sauce 100ml marinade
Cook for 10m
1. Thoroughly mix all the marinade/sauce ingredients.
2. Put the pheasant breasts in a dish and pour on enough sauce/marinade to cover them (around 100 ml). Leave for at least half an hour, or longer if possible (you can leave them overnight if you wish).
3. Put the rest of the sauce/marinade in a pan or store in the fridge if you’re marinating the pheasant overnight.
4. Remove the pheasant breasts from the marinade and discard the marinade.
5. Heat a grill pan of BBQ and cook the pheasant until done (about 10 minutes)
6. Meanwhile, heat the sauce/marinade that you set aside and bubble it gently for a few minutes until you have a shiny sauce.
7. Serve the pheasant on rice topped with the sauce and spring onions.
Feeds 4
You can purchase our pheasant breasts here
4 Wild and Game pheasant breast fillets, diced
1 tin coconut milk
500ml chicken stock
2 banana (echalion) shallots, chopped
1 tsp fish sauce
1 generous tbsp chickpea flour (gram flour)
2 tsp minced garlic
1 tsp minced ginger
2 tbsp peanut oil
250g (dry weight) fine egg noodles
1 tsp lime juice
8 spring onions, sliced
¼ tsp chilli powder
1 tsp fish sauce
2 tsp light soy sauce
1 tsp sriracha sauce
1. Fry the pheasant in the peanut oil for about 1 minute.
2. Add the shallot.
3. After about another minute, add the garlic and ginger.
4. After about another minute, add the chilli powder.
5. After about 30 seconds, add the stock, coconut milk, fish sauce, lime juice and soy sauce.
6. Mix the chickpea flour with a little water until smooth then stir into the pan and keep stirring until the sauce has thickened.
7. Add the noodles, put the lid on and cook for 3-4 minutes until soft.
8. Add salt to taste.
9. Serve immediately topped with the spring onion.
Serves 2
1 pack Wild and Game peri peri pheasant skewers
250g cooked rice
Half a red pepper and half a yellow pepper, diced
3 spring onions, sliced
1 red onion, diced
1.5 tbsp tomato puree
½ tsp smoked paprika
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground coriander
Salt to taste
Olive oil
1. Grill or fry the pheasant skewers according to pack instructions.
2. Meanwhile, heat some olive oil in a wok or large frying pan and cook the onion and pepper until softening.
3. Add the garlic and spring onion and cook for another minute.
4. Add the spices and cook for 30 seconds.
5. Add the tomato puree.
6. Add the rice and stir thoroughly.
7. Salt to taste.
8. Serve with the pheasant.
Serves 2
You can purchase our pheasant breasts here
4 Wild and Game pheasant breasts
150g mayonnaise
2 tbsp pesto and 2 more to serve
250g chilled leftover risotto
40g flour
1 egg
40g panko breadcrumbs
Vegetable oil
1. Mix the mayonnaise and 2 tbsp pesto and use it to thoroughly coat the pheasant. If possible, leave in the fridge for a few hours before cooking (but it will still taste great if you cook it pretty much immediately).
2. Shape the risotto into four patties.
3. Dip each patty in flour, then the egg, then the panko breadcrumbs. Make sure each one is thoroughly coated.
4. Shake off any excess mayonnaise from the pheasant and cook in a frying or griddle pan for about 8-10 minutes, until cooked through.
5. Meanwhile, heat vegetable oil in a frying or sauté pan – you need it about half a cm deep.
6. When the oil sizzles if you drop a breadcrumb, add the arancini patties, turn the heat down a bit and cook for about 4-6 minutes each side or until golden and cooked through (it’s vital to reheat cold rice until it’s piping hot).
7. Serve the pheasant with the arancini patties, a dollop of pesto, and salad leaves.
Serves 2
You can purchase our pheasant breasts here
4 Wild and Game pheasant breasts
50g Parmesan, grated
150g mushrooms, stalks removed, sliced
Half an onion, diced
100g bacon, diced
A small mug of peas
A knob of butter
A glug or two of olive oil
2 handfuls fresh parsley, chopped
1 tsp minced garlic
Half a glass of white wine
200ml chicken stock
5 tbsp creme fraiche
180g pasta
1. Heat the butter and olive oil in a frying or sauté pan and pan-fry the pheasant for 2 mins on a medium-high heat, then turn heat down and cook for 6 mins or until cooked through.
2. Remove the pheasant, set it aside and keep warm, then add the bacon to the pan and cook till starting to crisp up.
3. Add the onion, cook till soft.
4. Add the mushrooms and cook till soft.
5. Add the garlic and cook for 1 minute.
6. Add the wine and reduce for a couple of minutes.
7. Add the stock.
8. Heat on high for 2-3 minutes, add the peas and cook for another 2-3 minutes.
9. Turn the heat off, add the Parmesan and creme fraiche and stir until smooth.
10. Return the pheasant to the pan and heat gently for a minute or two.
11. Add the parsley and heat for another minute.
12. Serve with the pasta.
Serves 4
You can purchase our whole pheasant here
2 Wild and Game whole pheasants
2 sticks of celery, cut into large pieces
2 large carrots, cut into large pieces
One onion, quartered (you can leave the skin on)
4 peppercorns
2 cloves
1 Bay leaf
Bouquet garni or any woody fresh herbs such as thyme, sage or rosemary.
Half an onion, diced
2 tsp minced garlic
2 tins chopped tomatoes
1.5 tbsp tomato puree
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
¼ tsp chilli powder or depending on taste
½ tsp sea salt crystals
½ tsp sugar
A couple of glugs of olive oil
50 ml water
2 cans black beans
4 tortillas
250g grated mozzarella
To serve (optional)
Guacamole
Soured cream
1. Pre-heat the oven to 200C, gas mark 6.
2. Place the pheasants and all the stock ingredients in a pot and add enough water to submerge everything.
3. Bring to the boil.
4. Simmer for 30 minutes then check the pheasants are cooked by piercing the inside of a leg to see if the juices run clear. When they do, turn off the heat and leave the pheasant to sit in the stock for 10 minutes.
5. Remove the pheasants and let them cool.
6. Drain out the vegetables and reserve the stock for use another time.
7. When the pheasants are cool enough, remove the meat and shred it using two forks to pull the meat in opposite directions. Set aside.
8. Heat some olive oil in a saucepan and fry the onion until soft.
9. Add the garlic and cook for a minute.
10. Add the spices and oregano and cook for 30 seconds.
11. Add the tomatoes, water, pure, sugar, beans, and salt.
12. Cook for 15-20 minutes, adding a dash of water if needed.
13. Fill each tortilla with shredded pheasant, sauce, and a sprinkling of cheese (keep most of the cheese and some of the sauce back as topping) and roll each tortilla up.
14. Place the filled, rolled tortillas in a lasagne dish or similar. Top with the remaining sauce and cheese.
15. Bake for 15 minutes until bubbling and browned. Serve with guacamole and soured cream if desired.
Feeds 4-6
You can purchase our whole pheasant here
1 Wild and Game whole pheasant
2 sticks of celery, cut into large pieces
2 large carrots, cut into large pieces
One onion, quartered (you can leave the skin on)
4 peppercorns
2 cloves
1 Bay leaf
Bouquet garni or any woody fresh herbs such as thyme, sage or rosemary.
Shredded pheasant (made during step 1)
1.5l pheasant stock (made during step 1)
7 small leeks of 4 large leeks, sliced
2 stocks of celery, diced
1 onion, diced
4 carrots, diced
1 glass of white wine
2 bay leaves
150g white rice, rinsed
100g prunes, sliced into fine strips
100g bacon lardons
a generous handful of fresh parsley
Salt and plenty of pepper to taste
Vegetable oil
1. Place the pheasant and all the stock ingredients in a pot and add enough water to submerge everything.
2. Bring to the boil.
3. Simmer for 30 minutes then check the pheasant is cooked by piercing the inside of the leg to see if the juices run clear. When they do, turn off the heat and leave the pheasant to sit in the stock for 10 minutes.
4. Remove the pheasant and let it cool.
5. Drain out the vegetables and reserve the stock for use in the soup. If you have more than 1.5 litres, boil it for a while to reduce it. If you don’t have 1.5 liters, add a little water.
6. When the pheasant is cool enough, remove the meat and shred it using two forks to pull the meat in opposite directions. Set aside.
7. Pour a glug or two of vegetable oil into a pan. Heat and fry the onion and celery until soft.
8. Add the carrot and leek and cook for a minute.
9. Add the wine and bubble for a couple of minutes.
10. Add the stock, rice, bay leaves, and pheasant.
11. Cook for 15 minutes.
12. Meanwhile heat a little oil in a frying pan and fry the bacon until crisp. Pour off any excess fat and add the prunes and cook until heated through.
13. Once the soup is ready, season to taste and serve immediately, topped with parsley, bacon and prunes.
Feeds 2-3
You can purchase our pheasant breasts here
2 Wild and Game pheasant breasts
1 medium onion, diced
2 tsp minced garlic
A quarter tsp of chilli powder or more/less depending on taste
1 tsp ground coriander
1 tsp ground cumin
2 tbsp sweetcorn
500ml chicken stock
1 can tinned tomatoes
1 tin black beans, drained
Olive oil
Cheddar, to serve (optional)
1. Place the pheasant breasts in a microwave proof container and add water so it comes about a third of the way up the pheasant. Microwave for 4-6 minutes (depending on strength of microwave) until cooked through. Let cool slightly then shred by pulling apart with two forks.
2. Heat a glug or two of olive oil in a pan and fry the onion until soft.
3. Add the garlic and cook for another minute.
4. Add the coriander, chili and cumin and cook for 30 seconds.
5. Add the stock, tomatoes, sweetcorn and beans. Heat until bubbling.
6. Add the shredded pheasant and heat for about three more minutes.
7. Serve with a sprinkling of cheese.
Feeds 2-3
You can purchase our Pheasant Breasts here
2 Wild and Game pheasant breasts
1 litre chicken stock
1 medium onion, diced
1 generous tsp minced garlic
1 tsp minced ginger
2 tbsp light soy sauce
3 spring onions, sliced
2 tbsp sweetcorn
3 tbsp peas
2 blocks dried egg noodles (130g dried noodles)
Vegetable oil
1. Place the pheasant breasts in a microwave proof container and add water so it comes about a third of the way up the pheasant. Microwave for 4-6 minutes (depending on strength of microwave) until cooked through. Let cool slightly then shred by pulling apart with two forks.
2. Heat a glug or two of vegetable oil in a pan and fry the onion until soft.
3. Add the garlic and ginger and cook for a minute.
4. Add the stock and soy sauce and heat until bubbling.
5. Add the noodles, put on the lid, and heat for 5 minutes, or according to cooking instructions, adding the sweetcorn, pheasant, and peas about halfway through.
6. Serve topped with the spring onions.
Serves 4
You can purchase our Pheasant Breasts here
4 Wild and Game pheasant breasts
500g cooked Jasmine rice (2 microwave packs)
1 large onion, very finely sliced
200 ml dashi
2. 5 tbsp mirin
2. 5 tbsp dry sake
2. 5 tbsp light soy sauce
1 tsp sugar
4 spring onions, sliced
4 eggs, very lightly beaten
1 tbsp bicarbonate of soda.
1. Chop the pheasant into pieces and sprinkle with bicarbonate of soda. Leave for 10 minutes to tenderise then thoroughly wash off the bicarb.
2. Combine the dashi, soy sauce, mirin, sake and sugar in a pan.
3. When bubbling add the pheasant. Cook for 7 minutes.
4. Add the onion and cook for 3 minutes.
5. Add the egg, pop the lid on and cook gently for 1-2 minutes until the egg is just cooked but still a bit runny.
6. Serve on the rice, topped with the spring onion.
Feeds 4 as a light meal or 2 for dinner.
You can purchase our Pheasant here
1 avocado
4 tbsp yoghurt
1 tbsp lime juice
2 tsp Garlic
Salt and pepper
1 pheasant
2 sticks of celery, cut into large pieces
2 large carrots, cut into large pieces
One onion, quartered (you can leave the skin on)
4 peppercorns
2 cloves
1 Bay leaf
Bouquet garni or any woody fresh herbs such as thyme, sage, or rosemary
Half a tsp cumin
1/2 a tsp coriander
Half a tsp dried oregano
A quarter tsp of onion salt
A quarter tsp garlic granules
1 tsp smoked paprika
a quarter tsp cayenne pepper
1 tbsp tomato puree
100ml of stock from the pan you boiled the pheasant in
200g grated mozzarella
4 tortillas
Half a red onion, finely sliced
Vegetable or olive oil
Hot chilli pepper sauce
1. Place the pheasant and all the stock ingredients in a pot and add enough water to submerge everything.
2. Bring to the boil.
3. Simmer for 30 minutes then check the pheasant is cooked by piercing the inside of the leg to see if the juices run clear. When they do, turn off the heat and leave the pheasant to sit in the stock for 10 minutes.
4. Remove the pheasant and let it cool.
5. Drain out the vegetables and reserve the stock for use in other recipes (and you’ll need 100ml as part of this recipe).
6. Once the pheasant has cooked enough to handle, remove the meat and shred it using two forks.
7. Heat a little vegetable or olive oil in a pan and add the pheasant. Cook till hot then add the Mexican spice mix and cook for 30 seconds. Add the stock and tomato puree and stir until the pheasant is nicely coated.
1. Peel the avocado and cut into chunks.
2. Add to all the other ingredients except the salt and pepper and whizz in a blender or spice grinder.
3. Season to taste.
1. Heat and lightly oil a grill pan.
2. For each quesadilla, cover half a tortilla with 50g mozzarella, a quarter of the pulled pheasant, a bit of red onion, and a sprinkling of hot sauce.
3. Place each tortilla on the grill pan and once it’s starting to brown, fold it in half – so that the filling is covered by the other half of the tortilla. Continue cooking, turning once, until the filling has melted.
4. Serve with the avocado dip.
Feeds 2
1 pack of Wild and Game garlic and herb pheasant breasts
2 tins white beans (we used cannellini)
1 onion, finely diced
1 tsp minced garlic
500 ml chicken stock
1 glass white wine
1 carrot, finely diced
1 stick of celery finely diced
A handful of fresh tarragon or thyme leaves
50g grated Parmesan
A generous tsp smooth Dijon mustard
A glug of olive or vegetable oil
Salt and pepper to taste
1. Heat the oil in a pan and saute the onion, celery, and carrot until the onion is soft and translucent.
2. Add the garlic and cook for 1 minute
3. Add the wine and cook for a few minutes until reduced. While doing this, add the tarragon.
4. Add the stock and beans.
5. Cook for 10-15 minutes until the liquid has significantly reduced.
6. Stir in the Parmesan and turn the heat down low. Season to taste.
7. Heat a grill pan and lightly oil it. Grill the pheasant for 5-6 minutes on each side until cooked through.
8. Serve the pheasant on top of the beans, maybe with some toasted sourdough on the side.
Feeds 2
500g cooked basmati rice, cold (it’s vital that it’s cold and dry – pop it in the fridge or freezer if in a hurry)
4 Wild and Game pheasant breasts, chopped small
3 echalion shallots, chopped
1 tsp minced ginger
1 tsp minced garlic
6 tbsp Kecap Manis (sweet soy sauce)
1 tsp fish sauce
2 tbsp light soy sauce
A glug or two of sunflower oil
2 Eggs
Red chillies x 2, finely chopped
Spring onion x 2, sliced
2 handfuls crispy fried onion (available from most supermarkets – optional but highly recommended. Alternatively make your own by tossing sliced onion in a little plain flour, frying in hot sunflower oil, removing with a slotted spoon and drying on paper towels).
1. Heat the oil and fry the pheasant until cooked and starting to brown.
2. Add 2 tbsp Kecap Manis and cook for about 30 seconds.
3. Add the shallot and cook for a few minutes until softened.
4. Add the minced ginger and garlic and cook for 30 seconds.
5. Add the rice and stir fry until hot.
6. Add 4 tbsp kecap manis, 1 tsp fish sauce, and 2 tbsp light soy sauce.
7. Stir fry until quite dry. Switch off the heat.
8. Heat oil in a frying pan and fry the eggs.
9. Divide the rice mixture between two bowls and top with the eggs and the sliced chillies, spring onion and crispy onion.
10. Serve immediately.
Serves 4
140g plain flour
4 medium eggs, beaten
200 ml milk
Half a tsp salt
4 tbsp olive or vegetable oil
16 Wild and Game pigs in blankets – about 350g (less is fine)
4 medium onions, finely sliced
2 tbsp olive or vegetable oil
1 tbsp sherry
750ml stock
1 tbsp mushroom ketchup
1 tbsp cornflour
A few drops of gravy browning (optional)
1. Pre-heat the oven to gas mark 7, 220 degrees centigrade.
2. If they have not previously been cooked, place the pigs in blankets in a roasting tin with the oil and cook for about 10 minutes until very lightly browned. If they are already cooked, heat the oil for the first few minutes then add the pigs in blankets for about 5 minutes.
3. In a food processor, combine the flour, eggs, milk and salt and whizz until you have a smooth batter.
4. Take the tin out of the oven and pour in the batter.
5. Return to the oven for 20 minutes.
6. While the toad is cooking, make the gravy. Fry the onions in the oil for 10 minutes until very soft and golden (but not burnt).
7. Add the sherry and cook for a couple of minutes until reduced.
8. Add the stock and mushroom ketchup and heat until bubbling.
9. Mix the cornflour with some of the stock until smooth, then stir it into the pan. Keep heating and stirring until the gravy thickens. Add some gravy browning, if desired, for a darker colour.
10. Keep cooking the gravy gently until the toad is cooked.
11. Serve the toad smothered in the gravy.
6 pheasant breast fillets, chopped
3 medium carrots, chopped
1 onion, diced
2 leek, sliced
2 medium potatoes, cut into large chunks
500ml chicken stock
500 ml cider
Generous half a tsp herbs
Pinch of ground cloves
Pinch of cinnamon
1 tbsp cornflour
2 tsp honey
2 tbsp soured cream
1. Fry the vegetables for a few minutes until the onion is translucent.
2. Add the pheasant and cook for a couple more minutes until starting to brown on the outside.
3. Add the cider, stock, honey, herbs and spices.
4. Cook for 20-30 minutes until pheasant and potatoes are cooked.
5. While it’s cooking, mix the cornflour with water and stir it into the pot to thicken the sauce.
6. Turn off the heat once the pheasant is cooked and stir in the soured cream.
7. Season to taste.
8. Serve with rice or as a stew with bread.
It incorporates a multipurpose marinade that also doubles as salad dressing and a sauce for the cooked meat. If you want a quicker version, however, simply grill our ready-marinated lemon and chilli partridge breasts or garlic and herb pheasant breasts and serve them with the salad, which you can dress with a simple lemon, garlic and olive oil dressing.
Feeds 4
2 packs Wild and Game pheasant breasts
100 ml olive oil
100 ml lemon juice
4 cloves garlic, finely chopped
1 tsp salt
1 tbsp honey
2 tbsp Dijon mustard
1 tsp pepper
150g cherry tomatoes
1 medium onion, diced
2 peppers, cut into large dice
4 garlic cloves, finely chopped
A big glug or two of olive oil
200g couscous
250 ml vegetable stock (optional)
1 bunch parsley, finely chopped
150g feta, cut into cubes
1. Preheat the oven to gas mark 7/220 degrees centigrade.
2. Combine all the marinade ingredients in a blender and whizz until smooth and creamy.
3. Place the pheasant breasts on a plate and pour over enough of the marinade to cover them, retaining the rest of the marinade for use later. Make sure both sides of the meat are coated and leave them in the fridge for at least 2 hours or longer if you can. Discard the used marinade once the pheasant breasts are ready to cook.
4. Meanwhile, place the onion, peppers, tomatoes and garlic in a roasting tray or on a baking sheet. Toss in olive oil, add salt and pepper and cook for 20 minutes.
5. While the vegetables are roasting, make up the couscous by placing it in a pot and pouring on 250ml of boiling water or hot vegetable stock. Pop a lid on it and leave it for 5 minutes, then fluff it up with a fork.
6. When the vegetables are cooked, add them to the couscous. Add the feta and parsley and stir thoroughly.
7. Stir 50ml of the unused marinade into the salad and stir to ensure an even coating.
8. When the pheasant has had long enough to marinate, cook it on a grill (about 3 minutes each side should do it – cut one to check it is cooked through if you’re in doubt) or thread it onto skewers and cook it on the barbeque. Be careful not to overcook it.
9. Serve the pheasant with the salad. Use some of the remaining unused marinade to drizzle over the pheasant as a sauce just before serving.
4 Wild and Game venison and pheasant burgers
1 medium onion, finely diced
Half a pepper (any colour), finely diced
2 cloves garlic, minced
1 tsp mixed dried Italian herbs
Half a tin of chopped tomatoes
250g cooked long grain rice (1 microwave pack)
150g block feta
6-8 whole peppers depending on size, any colours
200g grated mozzarella
A good glug or two of olive oil
Salt and pepper to taste
1. Pre-heat the oven to 220 degrees centigrade, gas mark 7.
2. Head the olive oil in a large frying pan or wok. Fry the onion till soft.
3. Add the garlic and chopped pepper and cook for a minute or two more.
4. Add the burgers, breaking them up with a wooden spoon. Keep frying until the
burgers are cooked.
5. Add the rice and herbs and cook for a minute then add the tomatoes and cook for a
couple of minutes, stirring.
6. Add the feta, stir thoroughly until everything is combined and switch off the heat.
7. Season to taste.
8. Chop the peppers in half and fill each half with the rice and burger mixture. Press
down tightly. Place on a baking sheet.
9. Sprinkle each pepper generously with mozzarella.
10. Bake in the oven for about 15 minutes until the mozzarella is nicely browned.
Feeds 2.
1 Wild and Game oven-ready pheasant
200ml orange juice
1 tbsp lemon juice
3 tbsp double cream
2 tbsp brandy
250ml chicken stock
1 tsp dried mixed herbs
3 tbsp double cream
2 echalion (banana) shallots, finely diced
1 garlic clove, minced
2-3 medium carrots, cut into batons
1 stick of celery, finely diced
A glug or two of olive oil
Salt and pepper
1. Pre-heat the oven to 220 degrees centigrade/gas mark 7.
2. Take a hob-to-oven cooking pot and place it on the hob over a medium high heat.
Fry the pheasant in a good slug or two of olive oil until it is nicely browned. Remove
from the pot and set aside.
3. Put the shallot, celery and garlic into the pot and fry gently until soft. Add the carrots
and herbs and cook for another minute.
4. Pour in the brandy and cook for a couple of minutes until the liquid has reduced a
little.
5. Add the stock, lemon juice and orange juice, and place the pheasant back in the pot.
6. Put the lid on, place the pot in the oven and cook for 30 minutes.
7. Remove from the oven, take the pheasant out of the pot and set it aside.
8. Stir the cream into the pot. Taste and adjust seasoning.
9. Carve the pheasant and serve with the carrots, sauce and vegetables of your choice.
Inspired by our lovely recipe ideas? Order whole pheasant or pheasant breasts online today from the online shop.
Per carcass used:
Can you believe we’re into October already?! Pheasant shooting season has arrived! Now that the evenings are getting colder and the nights are drawing in, try out this deliciously, simple pot roast pheasant with root vegetable recipe. Choose your favourite root vegetables and the oven does all the hard work for you!
Remember you can now buy whole peasant, as well as pheasant breast online. Order today.
]]>If it’s a typically rainy British summer’s day and you’d rather not crack out the barbecue, you can cook in a conventional oven at 200C/Fan 180C. Place the tray with the bird on the can in the oven and baste as below until the juices run clear. Set aside to rest covered with kitchen foil for 5 minutes.
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You can now order packs of 4 pheasant breasts from Wild and Game for your own recipes. Shop online today!
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