As part of Great British Game Week 20-26 November, Countryside Alliance employees have been tasked with creating an original pheasant recipe and we are asking you to vote for your favourite in our poll below. Voting closes on Sunday 27th November at 5pm. (Scroll down for the full recipes and details).
Vote for your favourite pheasant recipe
Recipe 7 (24%, 52 Votes)
Recipe 2 (24%, 51 Votes)
Recipe 8 (11%, 24 Votes)
Recipe 6 (9%, 20 Votes)
Recipe 1 (8%, 18 Votes)
Recipe 3 (8%, 18 Votes)
Recipe 5 (8%, 18 Votes)
Recipe 4 (7%, 15 Votes)
Recipe 9 (0%, 1 Votes)
Total Voters: 218
Recipe 1: Autumnal Pheasant Salad
Ingredients and recipe
Serves: 2 Preparation Time: 15 mins Cooking Time: 60 mins
Heat the oven up to 180oC. Cut the butternut squash in half long-ways and remove pips and the string. Place the half face down on a dish and cook in the oven for 40 mins. Remove from oven and once cool scoop out the middle. Add the chilli flakes and butter before mixing finely in a food processor/blender. Add seasoning to taste
Chop the cauliflower and beetroot into bite size pieces and cover in cumin and turmeric. Place on a tray in the oven for 30 minutes.
Heat up a frying pan with a healthy dollop of olive oil, cook the pheasant breasts on each side for 2 minutes and allow 5 minutes rest before slicing into thin pieces.
Plate up the dish, sprinkling the feta and rocket over the top for finishing
Recipe 2: Pheasant and pancetta croquetas
Ingredients and recipe
Serves: 15 Preparation Time: 15 mins Cooking Time: 3 minutes
75g cooked pheasant breast shredded
75g diced pancetta
2 tbsp olive oil
60g unsalted butter
½ small leek finely diced
60g plain flour
500ml warm milk
150g panko breadcrumbs
25g manchego or other hard cheese, finely grated
1 litre sunflower oil
Heat the oil and butter in a saucepan over a medium heat. When the butter melts, add the pancetta and and fry gently for a couple of minutes, then add the leek and cook until the leek has softened and the pancetta has cooked – around 8 minutes
Turn the heat down and gradually stir in the flour and cook gently, stirring regularly, this should take about 8–10 minutes.
Gradually stir in the warm milk, beating it in well, until you have a smooth consistency. Continue to cook and stir for another 10-15 minutes. Now fold in the pheasant breast and season to taste with a grating of nutmeg and some salt and pepper. Put the béchamel in a bowl and allow to cool, then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming, and refrigerate for at least 2-4 hours.
Put the beaten eggs into a bowl, and the breadcrumbs and cheese into another. With floured hands, roll spoonfuls of the mixture into golf balls and dip these into the egg, then roll in the breadcrumbs until well coated.
Heat the olive oil in a large pan to 180c or until it begins to shimmer. Fry the croquetas in batches for 2-3 minutes until golden all over, then lift out with a slotted spoon and drain on kitchen roll. Serve at once with a fino sherry and selection of tapas
Brace of pheasants
2 rashers of streaky bacon
3 cloves of garlic
300ml of double cream
1 vegetable stock pot
Put the pheasants into a baking tray and rub with butter, season with salt and pepper and lay a piece of streaky bacon on each pheasant. Put in the middle shelf of the Aga for 45 minutes.
Meanwhile, chop the potatoes into small cubes, lay on a baking tray and season with salt and black pepper. Put into the top of the Aga for 30 minutes.
Chop up the cabbage and boil for 4-5 minutes.
Check your pheasant, when cooked, remove and let it rest on the side.
To make the cream sauce, chop an onion and fry for 4 minutes. Add the chopped garlic and cook for a further minute. Add thyme and parsley and then the cream. Take it off the heat. Add a vegetable stock pot and stir.
Serve up by laying cabbage, then add the pheasant and potatoes on the side. Then add the warm cream sauce on top of the pheasant.
Recipe 4: Pheasant breast with Boursin wrapped in Parma ham
2 pheasant breasts
4 slices of Parma harm or prosciutto
1 bottle of red wine, a Syrah or Pinot Noir perhaps
3medium size sweet potatoes
1 red onion
100g of kale
100g of garlic and herb Boursin cheese (or other soft cheese)
A few sprigs of fresh thyme
Red currant jelly
1 Litre beef or chicken stock
Open bottle of full-bodied, juicy red wine and pour yourself a glass. N.B. you will also need some for cooking…
Open up pheasant breasts and use palette knife to apply a tablespoon of Boursin along the middle of each breast. Season to taste and close up again so that the Boursin is not visible on the outside.
Wrap two slices of Parma ham around each breast. Place the breasts on a foil lined baking tray (no need to grease) and tastefully arrange a few sprigs of thyme over each one. Set aside.
Peel and horizontally chop the red onion (to preserve integrity of the rings) and sweat in a frying pan with some oil and butter. Once onions start to sizzle add a dash of wine to the pan and reduce heat. Add stock, mustard, and red currant jelly and simmer on low heat.
Peel and chop sweet potato and place in large pan of water, add a pinch of salt, and bring to the boil.
Place pheasant breasts into pre-heated oven (160oC Fan) and leave for 20 minutes. Some Boursin may escape out of sides of the breast but this is to be expected (hence the foil).
Check the gravy pan and add wine to taste.
Place kale in a colander and steam either above the sweet potato pan or separate pan of boiling water. This should only take 5-6 minutes so only do this when sweet potato and pheasant breasts are close to being ready.
Drain and mash sweet potato with a knob of butter (really give this some welly –there’s nothing worse than lumpy mash).
Remove gravy pan from heat and with great care add a table spoon of cornflour to thicken.
All components should now be ready so plate up and enjoy.
Recipe 5: Pan fried Pheasant breasts in a crème fraiche and wholegrain mustard sauce