One of the most popular game birds, and with good reason, pheasant is healthy, lean and full of flavour. Try it as a more interesting alternative to chicken. One pheasant will feed two people.
In stews and casseroles: Cook in the oven at a low temperature – around gas mark 2/150C/130C fan, for 2 hours.
Roasted: heat the oven to gas mark 7/220C/200C fan. Take the pheasant out of the fridge for 30 minutes prior to cooking. To make sure it stays moist, lay some bacon rashers over the pheasant and put an onion and a knob of butter inside the pheasant. Place on a heated, oiled baking tin and cook in the oven for about 35-45 minutes, basting regularly. It’s ready when the temperature is 80-82ºC for the leg and 63C for the breast. If you don’t have a meat thermometer, pierce the flesh inside the thigh and check whether the juices run clear. Rest for 10 minutes before serving.
Pot roasted: this is a great way to keep the pheasant moist. Pre-heat the oven to gas mark 5/190C/170C fan and brown the pheasant in a Dutch oven or similar lidded hob and oven-proof dish. Add your other ingredients - for example, stock, wine or cider, herbs and vegetables, and cook in the oven with the lid on for about 25-30 minutes until the pheasant is cooked through (as above, check the temperature has reached 80-82ºC for the leg and 63C for the breast. If you don’t have a meat thermometer, pierce the flesh inside the thigh and check whether the juices run clear). Rest for 10 minutes before serving.
Barbequed: spatchcock or joint the pheasant . Marinade if desired, then cook as you would chicken.
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
May contain shot
Nutritional per 100g
Energy kJ 556, Energy kcal 133, Protein 24g, Carbohydrates 0g, of which Sugars 0g, Fat 3.6g, of which Saturates 1.2g, Fibre 0g, Salt 0g
Storage - Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Do not refreeze.