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.
Poached Pheasant in a Thai-Style Broth. This lovely recipe brings a bit of heat into your life, adjust to your own taste.
Shortcrust mixed game pie
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, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party
A mild spicy pheasant breast which can be served in a baguette or with a green salad