Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones Ingredients 4 tbsp olive oil 4 tbsp salted butter 8 skinless pheasant breasts, cut into bite-sized chunks 4 medium leeks, sliced into 2cm-thick circles 350g chestnut mushrooms, chopped into bite-sized pieces 2 tbsp plain flour 20g tarragon leaves, finely…
Pheasant massaman curry Curry paste 1 tbsp cumin seeds 1 tbsp coriander seeds 5 cloves 1 tbsp ground cinnamon 1 tbsp ground cardamom seeds ½ tsp chilli flakes 150g peeled shallots, roughly chopped 4 cloves of garlic, peeled 1 stick of lemongrass, peeled and roughly chopped 20g peeled galangal or…
Ingredients: Butter-bean purée with parmesan, garlic and chilli 2 tbsp olive oil 1 large clove of garlic, peeled and finely chopped Pinch of chilli flakes 1 x 400g tin butter beans, drained and lightly rinsed 10g parmesan, grated, plus 1 tbsp extra to serve 1 tbsp parsley, finely chopped Pheasant…
Nothing is more disappointing than dry pheasant, though it’s a trap even experienced game cooks can fall in to with late-season birds. Follow this guide to the best way to cook pheasant breasts and you will ensure a succulent, scrumptious supper every time. (Read more of The Field’s pheasant recipes…
At my house, Pimm’s equals summer. For this recipe I have used its classic sweet, fruity and slightly bitter flavours to make a delicious glazed pheasant summer salad. Ingredients Serves 2 Cucumber mint and strawberry salad 1 small shallot, peeled, cut in half lengthways then thinly sliced 3 tbsp lemon…
As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by someone else. All you have to do is be good company, and turn up and leave when told. For a…
This parmesan pheasant recipe is perfect for a romantic dinner for two. Easy to prepare it is zingy and delicious, and a superb way to use up old ends of Parmesan.
As the season for our most prolific gamebird begins, it’s time to introduce friends and family to the joys of eating game. Philippa Davis offers a recipe using pheasant that works as a healthy and tasty light lunch
Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring vegetables makes for a wonderfully moist and tender supper. For more ingenious suppers made from steamed food try our steamed…
Britain produces a wealth of excellent cheeses and we should all be using them in our kitchens, says Philippa Davis. This pheasant schnitzel burger with British-style brie will put a frozen brace to wonderful use while making a fun supper. For more advice on how to turn your game into…
