Family feasts with pheasant

A WHOLE roast pheasant served for dinner is undoubtedly a magnificent sight. However, I find this is best done only with the younger birds early on in the season.

As the weeks fly by, to get the best results it’s worth either mincing the meat or jointing the bird and using a range of different cooking techniques for the legs and breasts.

Poaching the whole pheasant is also an excellent option as not only does it make the meat soft and succulent but you also create an incredibly delicious and nutrient-rich broth.

The lasagne and meatballs with broth recipes included here are a perfect way to introduce