Pheasant

Season: October – February

• Choice of oven ready or in feather
• 2 weight bands
• Eco-friendly shot option now available
• Serves 2 to 3 people
• Dispatched chilled

Choose from the whole bird prepared for the oven by our expert butchers or if you fancy preparing the pheasant yourself, order it in feather –  head, feathers and all. Please click the following link for advice on buying in feather.

We supply 2 weight bands with the smaller band being normally hens while the larger band is typically for cocks.

There are two simple ways to cook your pheasant – plain roast or casserole. Like turkey, pheasant has a dryish texture, so for roasting cover with fatty bacon or foil for most of the cooking period. Traditionally served with bread sauce, game chips (a little like crisps) and a vegetable of choice.

Traditionally, lead shot is standard for shooting game birds like pheasant. However, as the British game sector transitions towards more sustainable ammunition, we’re pleased to offer an Eco-friendly (typically steel shot) option alongside the standard choice. To learn more about lead shot safety, click here.  While steel shot is far more Eco-friendly, it can be harder on our teeth than lead, which is a relatively soft metal. So please bear this in mind when ordering the Eco-friendly option. 

Remember pheasant, like most game, can be lean so should not be overcooked if roasting. Check it after 20 minutes in the oven and take it out to rest in a warm place for 15 minutes, when it reaches 60c. For less stressful cooking, casserole in a slow cooker or hotpot until the meat falls off the bone.