Game to Eat

Thai Pheasant with Glass Noodles

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 15 mins Cooking: 20 mins A fragrant, lightly spiced curry     INGREDIENTS 6 pheasant breasts, cubed 3 tbsp sunflower oil 50g Thai green curry paste 400ml coconut milk 3 tbsps fresh coriander, chopped Glass Noodles 200g bean thread noodles 2 tbsps sunflower oil Small piece root ginger, grated 1…

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Tandoori Pheasant

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Difficulty: Easy Serves: 4 Preparation: 130 mins Cooking: 20 mins Basmati rice Serve on wooden skewers with Chopped coriander, Plum chutney and Naan bread.   INGREDIENTS 4 pheasant breasts 3 – 4 tbsps Tamarind & Ginger Tandoori Curry Paste 250ml natural yoghurt DESCRIPTION Cut the pheasant breasts in strips. Mix the curry paste with natural…

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Roast Pheasant With Lentils & Button Onions

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 35 mins Serve with the lentils sprinkled well with parsley.     INGREDIENTS 4 pheasant breasts Butter and olive oil 200g button onions, peeled and trimmed thyme 1 clove garlic, peeled Salt and freshly ground black pepper 100g bacon pieces Approx. 10g (1 dstspn) light brown sugar…

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Roast Pheasant with Chestnut Dumplings

| Campaigns, Game to Eat

Difficulty: Hard Serves: 4 Preparation: 40 mins Cooking: 105 mins Recipe by Mark Hix   Pheasant has a tendency to overcook and dry out before you know it, but there is a way of avoiding this. By removing the breasts, wrapping them in caul fat and using the thighs, chestnuts and herbs to make dumplings,…

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Red Pheasant Curry

| Campaigns, Game to Eat

This Red Pheasant Curry is a delicious way to eat game and is simple to make in six easy steps. The dish is best served with naan or paratha bread, poppadums or crisply fried onions and pickles. Make sure to Tweet us @gametoeat to share photos of your culinary delights. Difficulty: Medium Serves: 4 Preparation:…

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Roast Pheasant with Ricotta & Parma Ham

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Difficulty: Easy Serves: 4 Preparation:30 mins Cooking: 70 mins INGREDIENTS: 90g pack Parma ham 140g ricotta 1 tbsp thyme leaves, plus some sprigs 3 tbsp freshly grated parmesan 2 oven-ready pheasants , washed and dried 150ml extra-dry vermouth olive oil, for drizzling METHODS: Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and…

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Pheasant, Chestnut and Chanterelle Soup

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Difficulty: Hard Serves: 7 Preparation: 20 mins Cooking: 75 mins Recipe by Mark Hix   Pheasant either be timed to perfection or slow cooked. Using pheasant in a soup like this, however, gets around the problem – and one bird goes a long way. You can prepare the soup base, roast the chestnuts and get…

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Pheasant with Roast Pepper Pappardelle

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Difficulty: Hard Serves: 4 Preparation: 15 mins Cooking: 30 mins Serve straight away with crusty bread if liked.       INGREDIENTS 2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp olive oil 1½ tsp cumin seeds, crushed 5 tbsp medium…

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Pheasant and Cep Broth with Lentils

| Campaigns, Game to Eat

  Difficulty: Medium Serves 2 Preparation: 30 mins plus 2 hours soaking Cooking: 2.5 hours       INGREDIENTS 2 pheasant carcasses (saved from a roast) 1 handful dried porcini (ceps) 1.5 pints hot water 2 tbsp olive oil 1 medium brown onion, finely chopped and skin reserved 1 clove garlic, finely chopped 1½ tsp…

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