This creamy pot roast is delicious take on pheasant
Breast of Pheasant wrapped in Bacon with Beetroot Relish and Braised Leg served with Honey Roasted Root Vegetable Puree by Square and Compasses
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.
Roast Pheasant with an apple, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party