The pheasant is the most plentiful of Britain's game species and the best known. Oven-ready pheasants can be bought from game dealers, butchers or supermarkets and are available fresh from October to February, or frozen when out of season.
Cooking:
Almost any chicken recipe can be adapted to pheasant. But be warned pheasant has far less fat than chicken and can become dried out when in the oven. To avoid this either casserole the pheasant, or use bacon and/or butter to baste it. Young pheasants are delicious roasted; older pheasants are best pot-roasted or used in casseroles.
One pheasant will serve two to three people depending on its size and can be served slightly pink.
For some finger-licking pheasant recipes click HERE.
To learn how to prepare a pheasant, watch Scott Rea's superb video here.