The top 10 best pheasant recipes

Eating pheasant in summer? But of course, it is one of the best times to use up a freezer full of last season's birds.

The best pheasant recipes start with the best ingredients.

The best pheasant recipes are perfect all year round. Summer may seem an odd time to encourage eating game, but one look at the simple ways in which is can be cooked, what is on offer at country shows, the ease with which you can BBQ a bird…well, you will be a summer game convert, too.

With three months to go until the new season kicks off there is a requirement to use up what you have in the freezer. And to get ready for the next batch of wild food with which to fill it. For pheasant recipes that will keep your summer swinging read on…

PHEASANT RECIPES

First, even though it is British summer time, get out the BBQ. Pheasant makes a great addition to burgers. Try our pheasant burgers which only require a quick defrosting of the bird and mincing of the meat. If you are feeling more ambitious make pheasant sausages as well.

Anything you can eat with your hands makes a great addition to the summer game repertoire. Go Mexican and make pheasant fajitas to hand round. Or stick to the more traditional pheasant goujons which can be made in exactly the same was as partridge goujons.

Also high on The Field’s summertime game menu is Coronation Pheasant. Our Deputy Editor Alexandra Henton says:

We make it exactly the same way as traditional Coronation chicken. But don’t be tempted to use the shortcut of a bottle of mayonnaise and a bottle of mango chutney. The sauce really does benefit from being made properly. And it honestly doesn’t take much time. We use Constance Spry’s recipe, at the behest of my father-in-law. It is very good, and is a phenomenal way of using up freezer birds. At our last lunch party we used a mixture of 6 pheasant and a dozen partridge, poaching all the birds first. The worst part is picking the meat from the birds, but the result is more than worth the effort.

Forget Coronation chicken for your summer lunch parties. Coronation pheasant (and partridge) is a brilliant substitute.

Being more adventurous with game and looking overseas for inspiration works with summer game cookery. The chorizo, pheasant and prawn paella is perfection drunk with jugs of The Field’s Homemade Pimms’ or Sangria.

And pheasant works brilliantly for picnic recipes too. Try pheasant and tarragon sausage rolls to take on a typical British picnic. Or pheasant scotch quails eggs for the more adventurous cook.

One final tip, if you are going to cook your birds this summer there is an extra boon. You can make the best pheasant stock form the carcasses. Granted the bubbling pan can be a trial on hot summer days, but pop it in to the bottom of the Aga, or pray for a typical British summer day.

PHEASANT COOKING TIPS

Even experienced cooks can be scuppered by the pheasant’s tendency towards dryness. The recipes above and below will give great results. But there is always scope for a secret top tip. Take Mike Robinson’s advice on the best way to cook pheasant breasts.