Pheasant Cooking advice

Local Game - Pheasant Cooking advice

Remember, your local Surrey butcher or specialist game stockist is a fabulous place to learn all about local game. Surrey is a county that is spilling over with riches when it comes to fresh meat and ingredients and these independent meat suppliers really know their subject, and usually love to be given a chance to share their expertise. So next time you visit your local Surrey butcher, go with a list of questions – you’re bound to discover something you didn’t know before, and will probably even find out about some cuts of meat you didn’t know existed!

Cooking pheasant – roasting tips

So, you’ve found your local pheasant and are ready to cook it. If it’s young (pre-Christmas), you can go ahead and roast it whole, allowing a cooking time of 45 minutes to an hour, depending on the size of the bird. In this age of over-fattened chickens, it’s worth bearing in mind that pheasants are quite small, and easily dry out with over-cooking. Before roasting, try popping half an apple or lemon inside, which will help to keep it moist. A peeled onion will also work well. Rub some butter or oil over the bird and lay some streaky bacon rashers over the breast. Baste regularly. Or you could try mixing some butter with the seasoning of your choice (lemon zest, fresh chopped thyme and black pepper is nice) and smearing this just under the skin.

Cooking pheasant – casseroling tips

Another idea is to season your pheasant and brown it in a little butter then put it into a casserole dish. Brown some shallots and a few fat little chantenay carrots (or local Surrey root vegetables if you can get them – many farm shops and greengrocers stock local vegetables such as carrots, turnips, swedes and parsnips, though supplies can be scarce sometimes, so bear with them if they don’t have any) and add these to the casserole, along with some chopped celery, very lightly cooked lean bacon strips and a few torn fresh sage leaves.

Pour in about a pint of liquid – half dry cider and half good chicken stock works well. Cover the pan tightly and place in a fairly hot oven for around 45 minutes (depending on the size of bird), then toss in a handful or two of mushrooms. Cover and cook for another 10 minutes and then remove the bird to a warm place to rest, along with the vegetables. Retain the liquid and skim carefully, strain it, check the seasoning, add a good dash of brandy or calvados, then boil vigorously until reduced by half. This is lovely served with stuffed apples. Choose an eating apple (small Cox’s or Granny Smith’s work well, or local Surrey Delbard Estivale apples if you can get them) and allow one per person. Core them and make vertical cuts in the skins, then fill them with stuffing. You could cheat and use a packet mix, livened up with fresh sage. Put the apples in an ovenproof dish and bake along with the pheasant for around 25 minutes. When all is ready, carve the bird, spoon over the sauce, and there you are – a dinner to hang your memories on. Talking of hanging ... read about Hanging Pheasants and other local pheasant information