The top 10 best pheasant recipes

Enjoy the spoils of the season with The Field's top 10 best pheasant recipes, with inspiration for warming kitchen suppers and morsels to pocket for a day in the field

Now the season is underway, don’t leave the spoils festering in the freezer. Never tire of pheasant suppers and snacks with The Field’s top 10 best pheasant recipes. The trick is to get creative. From kitchen suppers to pocket picnics, our recipes range from simple to showstopping, and all are scrumptious. Pheasant is simple to cook, whether you are an experienced game chef or starting to learn. It makes a flavoursome, and sustainable, substitute for chicken – use it in your favourite recipes accordingly. But for something a little different, which of The Field’s top 10 best pheasant recipes will you cook first?

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PHEASANT RECIPES

Always follow the season when getting your pheasant from shot to pot. Dryness is a criticism oft leveled at pheasant and this is particularly a problem with older birds. Long, slow cooking is the answer. But with the young birds at the start of the season, you can’t do better than roasting it whole. Our perfect roast pheasant white wine and charlotte potatoes is not too heavy and makes the perfect Sunday lunch before the temperatures drop. Or try our salt-crust baked pheasant with truffle butter for a game twist on the traditional Sunday roast.

A roast is not the only way to use the whole bird. When proper cold weather comfort food is called for, our pheasant Keralan curry is a spicy supper perfect for warming the cockles. It uses all of the meat and the carcass can be saved for stock – follow our recipe for the very best pheasant stock. Or our pheasant chilli with black beans and chocolate makes for a rich weekday offering – spicy, satisfying and makes good use of a surprising ingredient. Or for something quick yet hearty, pheasant carbonara is a long-held Field favourite for good reason. Our rich and creamy pheasant, leek and potato soup with cream and cognac is best saved for the coldest days. And keep the sniffles at bay with our pheasant meatballs in broth with orzo.

If you have smalls to feed, pheasant Kiev is a popular supper. And it shows how pheasant makes an excellent substitute for chicken – as does chorizo, pheasant and prawn paella. Or put a game twist on family favourites, try our pheasant, curly kale and mature cheddar lasagne. Our best pheasant burgers are guaranteed to enthuse smalls, whether served mid-week or saved as summer barbecue fare.

Finally, don’t forget about pheasant for morsels to pocket and take with you into the field. Spicy pheasant samosas are perfect for cheering up a drab day, or pheasant and walnut pasties. And if you are feeling adventurous, our pheasant scotch quails eggs require patience but are a guaranteed crowd-pleaser for elevenses, as is coronation pheasant with clementines and toasted almonds.

PHEASANT COOKING TIPS

Pheasant’s tendency to dryness can scupper even the experienced game cook. You can’t go far wrong with the Field’s top 10 best pheasant recipes, but there is always scope for a secret top tip. Read the best way to cook pheasant breasts for Mike Robinson’s sound advice.