Pot roasted pheasant, properly garnished

Pot roasted pheasant, properly garnished

This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.

Three Bird Roast

Three Bird Roast

Three Bird Roast – Pheasant, Partridge and Pigeon from the Rigbye Arms.
Great for Christmas on Boxing Day or Christmas Eve

Roast Pheasant with an apple…

Roast Pheasant with an apple…

Roast Pheasant with an apple, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party